Rice Salad Primavera
Recipe from
Vegetarian Times
This picnic salad is a medley of rice, vegetables, and tofu that's a meal in itself. Because there's no mayonnaise in it, there's little risk of it spoiling on a hot day, though it should be kept as cool as possible. The rice will absorb more moisture when the salad is chilled, so you may have to adjust seasonings and add a drop of vinegar or olive oil before serving.
Servings:
Serves 8
Ingredients
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1 cupbasmati ricesee savings
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1 8-ouncepackage baked flavored tofu, dicedsee savings
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2 cupscherry tomatoes, slicedsee savings
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4green onions, chopped (1/2 cup)see savings
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1/2orange bell pepper, chopped (1/2 cup)see savings
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1small cucumber, peeled, quartered, and sliced (1/2 cup)see savings
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1small yellow squash, diced (1/2 cup)see savings
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2 tablespoonsred wine vinegarsee savings
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2 tablespoonsDijon mustardsee savings
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1/3 cupolive oilsee savings
Directions
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.
2.
Stir tofu, tomatoes, green onions, bell pepper, cucumber, and squash into rice.
3.
Whisk together vinegar and mustard in 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.
Nutrition information
Calories 246, Total Fat 12 g, Saturated Fat 2 g, Sodium 285 mg, Carbohydrate 28 g, Fiber 2 g, Protein 9 g, Sugars 2 g
Percent Daily Values are based on a 2,000 calorie diet
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