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Ingredientes
- 1/2 c. Cauliflower florets
- 1/2 c. Broccoli florets
- 1/2 c. Fresh corn kernels
- 2 c. Long grain brown rice, cooked
- 1 c. Hard tofu, mashed
- 2 Tbsp. Tahini
- 1 Tbsp. Canola or possibly extra virgin olive oil
- 1 Tbsp. Umeboshi paste
- 2 Tbsp. Brown rice vinegar
- 1 c. ,water
- 1/4 c. Fresh parsley, minced
Direcciones
- Steam cauliflower and broccoli till tender. Set aside.
- Boil corn till tender but still crisp. Drain corn and add in to cauliflower and broccoli.
- Mix rice with vegetables.
- Blend tofu tahini oil, umeboshi paste, vinegar, water and parsley in a small saucepan.
- Heat for 5 min, let cold and pour over rice and vegetables.
- Refrigerateand serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 170g | |
| Recipe makes 6 servings | |
| Calories 312 | |
| Calories from Fat 57 | 18% |
| Total Fat 6.59g | 8% |
| Saturated Fat 0.84g | 3% |
| Trans Fat 0.01g | |
| Cholesterol 0mg | 0% |
| Sodium 29mg | 1% |
| Potassium 231mg | 7% |
| Total Carbs 53.75g | 14% |
| Dietary Fiber 1.8g | 6% |
| Sugars 1.08g | 1% |
| Protein 8.48g | 14% |
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