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Ingredientes
- 250 gm Brown rice, (8oz)
- 2 lrg Oranges
- 1 Tbsp. Cider vinegar
- 1 tsp Dijon mustard
- 1 Tbsp. Walnut oil
- 1 Tbsp. Extra virgin extra virgin olive oil
- 1 Tbsp. Freshly minced oregano
- 1 Tbsp. Freshly minced tarragon
- Â Â Salt and freshly grnd black pepper
- 5 x Salad onions, trimmed and sliced diagonally
- 75 gm Walnut pcs, (3oz)
- 125 gm Small strawberries, (4oz)
- 250 gm Tofu, cut into cubes (8oz)
Direcciones
- Cook the rice as directed on the pack and allow to cold slightly.
- Finely grate the rind from 1 orange into a bowl. Stir in the vinegar, mustard, walnut oil, extra virgin olive oil, oregano and tarragon. Add in seasoning to taste.
- Fold in the cooked rice and salad onions, cover and chill till cool.
- Peel and segment the oranges, cut each segment into 4 and add in to the rice with the walnuts strawberries and tofu. Stir thoroughly and refrigeratetill required.
- NOTES : A delicious rice salad suitable for vegans. Ideal for summer eating.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 242g | |
| Recipe makes 4 servings | |
| Calories 431 | |
| Calories from Fat 139 | 32% |
| Total Fat 16.12g | 20% |
| Saturated Fat 1.96g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 42mg | 2% |
| Potassium 495mg | 14% |
| Total Carbs 61.89g | 17% |
| Dietary Fiber 5.4g | 18% |
| Sugars 9.32g | 6% |
| Protein 11.63g | 19% |
