| previous | next |
Title: Hawaiian Rice Salad
Categories: Vegetarian Salad Rice
Yield: 2 Servings
| 1 1/2 | c | Cooked brown rice |
| 1 | c | Tiny broccoli florets steamed and chilled |
| 2/3 | c | Diced firm tofu |
| 1 | c | Fresh pineapple chunks well drained (reserve juice for dress |
| 1/3 | c | Slivered almonds; lightly toasted |
| 2 | tb | Finely chopped scallions white part only |
| 1 | lg | Carrot; finely chopped |
| 1/3 | c | Raisins or dried cranberries |
| 1/3 | c | Chopped water chestnuts ----sweet sesame dressing-- |
| 2/3 | c | Fresh pineapple juice |
| (reserved from above recipe) | ||
| 1 | tb | Sesame seeds; lightly toaste |
| 1 | ts | Grated ginger root |
| 1 | ts | Minced garlic |
| 1 | ts | Brown sugar |
| Splash soy sauce | ||
| Splash brown rice vinegar or cider vinegar |
Salad:
In a large mixing bowl, toss together all ingredients except dressing. Add dressing and toss again until thoroughly coated. Serves 2.
Per serving, without dressing: 502 cal.; 17 g prot.; 16 g fat; 83 g carb.; 0 chol.; 33 mg sod.
Dressing:
In a small saucepan, combine all ingredients. Bring to a simmer and cook ovr low heat, stirring occasionally, until the liquid has thickened and reduced, about 7 minutes. Remove from heat and let cool at room temperature. Makes about 1/2 cup.
Per tablespoon: 21 cal; 0.5 g prot.; 0.5 g fat; 4 g carb.; 0 chol.; 31 mg sod.
From _Vegetarian Times_, March 1992
| previous | next |