---------- Recipe via Meal-Master (tm) v8.02
  
       Title: RICE SALAD #2
  Categories: Vegetarian, Vegan, Salads, Grains
       Yield: 6 servings
  
     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  Firm tofu; mashed
       2 tb Tahini
       1 tb Canola or olive oil
       1 tb Umeboshi paste
       2 tb Brown rice vinegar
       1 c  ;water
     1/4 c  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
  
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