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Receta Rice Salad
by Global Cookbook

Rice Salad
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  Raciónes: 6

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

  1. Steam cauliflower and broccoli till tender. Set aside.
  2. Boil corn till tender but still crisp. Drain corn and add in to cauliflower and broccoli.
  3. Mix rice with vegetables.
  4. Blend tofu tahini oil, umeboshi paste, vinegar, water and parsley in a small saucepan.
  5. Heat for 5 min, let cold and pour over rice and vegetables.
  6. Refrigerateand serve.