Ingredients

Amounts

Onions, diced

1 lb. 5 oz. (1 qt.)

Garlic, minced

1 Tbsp.

Soybean oil

2 Tbsp.

Curry powder

2 tsp.

Salt

1 tsp.

Brown rice, uncooked

1-1/2 quarts (2 lb. 4 oz.)

Chicken or vegetable broth

3 quarts

Firm tofu, drained and diced

1 lb. 8 oz.

Sweet red peppers, diced

1 lb. (1 qt.)

Broccoli flowerets, cooked to crisp tender

1 lb. (1 qt.)

Celery, diced

8 oz. (2 cups)

Green onions, minced

3 oz. (1 cup)

Lettuce leaves

24

Curry Dressing:

Cider vinegar

3/4 cup

Soybean oil

1/4 cup

Curry powder

1 Tbsp.

Salt

1 tsp.

Ground pepper

1/4 tsp.

Method

•

Sauté onions and garlic in oil until onions are tender.

•

Stir in curry powder and salt.

•

Add rice and broth; mix well.

•

Bring to boil, reduce heat and simmer about 40 minutes or until rice is tender.

•

To prepare dressing, mix vinegar, oil, curry powder, salt and pepper.

•

Combine cooked rice, tofu, red pepper, broccoli, celery , green onions and dressing; mix well.

•

Serve 1 cup salad on each lettuce-lined salad plate.

Calories

Cholesterol

Protein

Fiber

Fat

Sodium

Carbohydrate

Calories from Fat