Hawaiian Rice Salad
(Best of Vegetarian Times)
Dressing
- 1 20-oz. can pineapple chunks, well-drained with 2/3 cup juice reserved
- 1 Tablespoon sesame seeds, lightly toasted
- 1 - 2 teaspoons fresh lemon juice, or to taste
- 1 teaspoon grated ginger root
- 1 teaspoon minced garlic
- 1 teaspoon brown sugar, or Succanat
- splash of soy sauce
- splash cider vinegar, or brown rice vinegar
Set the pineapple chunks aside. Combine the pineapple juice and all the other dressing ingredients in a small saucepan. Bring mixture to a boil over medium heat, then reduce heat to low and simmer until dressing is thickened and reduced, about 14 minutes. Remove dressing from heat and let cool to room temperature.
Salad
- 1 1/2 cups cooked short-grain brown rice at room temperature
- 1 cup tiny broccoli florets, steamed and cooled (I also peel the stalk and chop up the tender part of the broccoli stalk too)
- 2/3 cup diced firm tofu
- 1 large carrot, finely chopped
- 1/3 cup raisins, or dried cranberries
- 1/3 cup chopped water chestnuts
- 1/4 cup slivered almonds, lightly toasted
- 2 Tablespoons finely chopped white part of scallions
In a large mixing bowl, combine all the salad ingredients and reserved pineapple chunks. Add dressing and toss to coat. Serve at room temperature or chilled.
2 servings at 10 POINTS per serving: 535 calories, 6g total fat, 12g dietary fiber