Wild Rice And Corn Salad With Lemon-rosemary Tofu Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
2 cup: Cooked wild rice,
1 Piece: Lemon-Rosemary Tofu,
1/2 cup: Canned or frozen corn,
...cut into 3/8-inch cubes,
...drained and defrosted,
..., about 2 cups
1/2 cup: Thinly sliced scallions,
1/4 cup: Pine nuts,
...green part only,
1 tbsp: Canola oil,
1 large: Shallot, finely minced
2 1/2 tbsp: Lemon-Rosemary Marinade,
..., about 2 tb
Salt and ground black pepper,
Directions:
1. In large bowl, combine wild rice, corn, scallions, shallots, and
cubed tofu.
2. In small dry skillet, toast pine nuts over medium heat until golden
brown, about 10 minutes, stirring frequently to prevent burning.
3. Add nuts and canola oil to rice mixture, toss to blend.
4. Add enough marinade to moisten and flavor. Season to taste with
salt and pepper.
*Natural Health Magazine, Jan/Feb 1995
Submitted By JANIE YOUNG On 02-07-95
Source from luhu.jp
cubed tofu.
2. In small dry skillet, toast pine nuts over medium heat until golden
brown, about 10 minutes, stirring frequently to prevent burning.
3. Add nuts and canola oil to rice mixture, toss to blend.
4. Add enough marinade to moisten and flavor. Season to taste with
salt and pepper.
*Natural Health Magazine, Jan/Feb 1995
Submitted By JANIE YOUNG On 02-07-95
Source from luhu.jp