Garden Cuisine - Wild and Brown Rice Salad

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* Exported from MasterCook *

 

Wild and Brown Rice Salad

 

Recipe By :Paul Wenner

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1/4 cup wild rice

1 1/2 cups brown rice

2 to 3 green onions -- thinly sliced, including green tops

1 large carrot -- gratedd

1 stalk celery -- thinly sliced

1 cup finely shredded green cabbage

1/4 cup finely shredded red cabbage

2 tablespoons finely chopped parsley

1 tablespoon olive oil

2 tablespoons Healthful Homemade Mayo

1 teaspoon toasted sesame oil

3 tablespoons balsamic vinegar -- 2

2 tablespoons seasoned rice vinegar

1/2 teaspoon salt

1/2 teaspoon curry powder or garam masala

1/4 teaspoon black pepper

1 teaspoon prepared mustard

 

Rinse the wild rice and place it in a saucepan with 4 cups of water. Bring to a

simmer, then cover loosely and cook 20 minutes. Add the brown rice and continue

cooking until all the rice is tender, about 45 minutes. Rinse with cold water.

Drain, then place in a large bowl and add the onions, carrot, celery, cabbages,

and parsley.

 

Mix the olive oil, Healthful Homemade Mayo, toasted sesame oil, balsamic

vinegar, seasoned rice vinegar, salt, curry powder, pepper, and prepared

mustard. Pour over the salad and toss to mix. Refrigerate 1 to 2 hours before

serving.

 

Description:

" A great addition to any potluck, picnic, or party. "

Source:

" Garden Cuisine "

Copyright:

" 1997 "

 

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Per Serving (excluding unknown items): 174 Calories; 3g Fat (15.7% calories from

fat); 4g Protein; 33g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 162mg

Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2

Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Healthful Homemade Mayo

 

Recipe By :Paul Wenner

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3/4 pound firm tofu

1 tablespoon lemon juice

1/2 teaspoon salt

1 tablespoon canola oil

4 teaspoons seasoned rice vinegar

 

Combine all the ingredients in a blender or food processor until completely

smooth.

 

Source:

" Garden Cuisine "

Copyright:

" 1997 "

Yield:

" 1 1/2 cups "

 

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Per Serving (excluding unknown items): 389 Calories; 29g Fat (61.8% calories

from fat); 27g Protein; 13g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;

1093mg Sodium. Exchanges: 1/2 Grain(Starch); 7 Lean Meat; 0 Fruit; 4 1/2 Fat; 0

Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0