Yield: 24 Servings
1 lb. 5 ounces (1 quart) Onions, diced
1 tablespoon Garlic, minced
2 tablespoons Soybean oil
2 teaspoons Curry powder
1 teaspoon Salt
1-1/2 quarts (2 lb. 4 ounces) Brown rice, uncooked
3 quarts Chicken or vegetable broth
1 lb. 8 ounces Firm tofu, drained and diced
1 lb. (1 quart) Sweet red peppers, diced
1 lb. (1 quart) Broccoli flowerets, cooked to crisp tender
8 ounces (2 cups) Celery, diced
3 ounces (1 cup) Green onions, minced
24 Lettuce leaves
Curry Dressing:
3/4 cup Cider vinegar
1/4 cup Soybean oil
1 tablespoon Curry powder
1 teaspoon Salt
1/4 teaspoon Ground pepper
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.
Nutritional Analysis Per Serving:
Calories 266.8
Cholesterol 0 mg
Protein 9.5 g
Fiber 3.4 g
Fat 7 g
Sodium 584.2 mg
Carbohydrate 42.3 g
Calories from Fat 23%