Sunday, July 26, 2009

Rice Salad Primavera

This is one of my favorite summery dishes this year. I usually leave out the tofu and serve it as a side. I like it b/c you can make it early (use the oven before it's too hot), and then enjoy it for dinner.

Rice Salad Primavera
from Vegetarian Times, July/Aug 2009

1 cup basmati rice (I do Alton Brown's Baked Brown Rice instead of this)
1 8-oz pkg baked flavored tofu, diced
2 cups cherry tomatoes, sliced
4 green onions, chopped (1/2 cup)
1/2 orange bell pepper, chopped (1/2 cup)
1 small cucumber peeled, quartered, and sliced (1/2 cup)
1 small yellow squash, diced (1/2 cup)
2 Tbs. rec wine vinegar
2 Tbs. Dijon mustard
1/3 cup olive oil

1. bring rice and 2 cups water to a boil in covered saucepan. reduce heat to medium-low and simmer 15 minutes or until rice is tender and has absorbed all water. Cool. Transfer to large bowl. (I do Alton Brown's baked brown rice, instead of this)

2. Stir tofu, tomatoes, green onions, bell pepper, cucumber, and squash into rice.

3. Whisk together vinegar and mustard in a small bowl. Whisk in oil until mixture forms smooth sauce. Season with salt and pepper, if desired.

4. Stir vinaigrette mixture into rice mixture. Chill well before serving.

Per 1- cup serving: 246 cal, 9g protein, 12 g total fat (2g sat), 2 g fiber

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