Tofu, Snow Pea & Carrot Wild Rice Salad
Sesame oil and nori (dried seaweed) give this healthy grain-salad recipe Asian flair. Serve as a vegetarian main dish or as a side for grilled shrimp or baked chicken.
Carolyn Malcoun
Source: EatingWell Magazine, May/June 2017
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Recipe Summary
Nutrition Profile:
Ingredients
Directions
Tips
Tips: To make 3 cups cooked wild rice: Bring 1 1/4 cups wild rice and 5 cups water to a boil in a medium saucepan. Reduce heat to maintain a gentle simmer; cover with a tight-fitting lid and cook until tender, 45 to 55 minutes. Drain if needed.
Nutrition Facts
Serving Size:
1 1/4 cups Per Serving:
279 calories; protein 11g; carbohydrates 24.6g; dietary fiber 2.9g; sugars 3.9g; fat 15.8g; saturated fat 2.4g; vitamin a iu 3851.5IU; vitamin c 16.5mg; folate 37mcg; calcium 102.6mg; iron 1.9mg; magnesium 37mg; potassium 223.4mg; sodium 473.8mg; added sugar 1g.
Exchanges:
1 starch, 1 vegetable, 1 medium-fat meat, 2 1/2 fat
