Rice Salad #2

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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

Rice Salad #2

salads, vegetarian, grains

1/2 cup cauliflower florets
1/2 cup broccoli florets
1/2 cup fresh corn kernels
2 cup long grain brown rice; cooked
1 cup firm tofu; mashed
2 tablespoon tahini
1 tablespoon canola or olive oil
1 tablespoon umeboshi paste
2 tablespoon brown rice vinegar
1 cup ; water
1/4 cup fresh parsley; chopped

Steam cauliflower and broccoli until tender. Set aside. Boil corn until tender but still crisp. Drain corn and add 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 minutes, let cool and pour over rice and vegetables. Chill and serve. Per serving: 212 cal; 11 g prot; 25 mg sod; 27 g carb; 10 g fat; 0 mg chol; 136 mg calcium From DEEANNE's recipe files