April 8th, 2012
Recipe by LeeAnne Wright
Photography by James Tse
Food styling by Ian Muggridge
In a medium pot bring water to a boil. Add mushrooms, ginger, bay leaf, 1/2 cup onions and rice. Bring back to a boil then cover and reduce temperature. Simmer for 35-40 minutes or until rice is tender. Add broccoli and cook until it turns bright green. Drain.
Saute tofu, remaining onion, red pepper and garlic in olive oil until tofu is golden and veggies have softened. Season lightly with salt and pepper.
In a large bowl, combine peas, drained rice and sauteed veggies. In a small bowl, whisk together lemon juice, soy sauce, sesame oil, honey and salt. Stir dressing into rice.
Toss cabbage, greens, carrot and tomatoes with vinaigrette and spread on a platter. Top with rice mixture and serve.
Nutrients per serving: 420 calories, 10 g fat, 17 g protein, 69 g carbs, 11 g fibre. Very high source of fibre. Excellent source of vitamins A, B6, C and D, and folate.