Curried rice and artichoke salad
This simple, heart-healthy recipe is plant-based with an international flair.
Busy parents with demanding jobs often need easy, heart-healthy, and delicious recipes. This recipe from "Healthy Heart, Healthy Planet" — a cookbook focused on plant-based, low-fat meals — is a great example of this approach.
Servings: 4
Ingredients
- 3 tablespoons red wine vinegar
- 2 teaspoons garlic paste (or 2 cloves garlic, minced)
- 1 1/2 teaspoons curry powder
- 1/2 cup silken tofu
- 2 tablespoons lemon juice
- 4 cups cooked brown rice
- 1 red bell pepper, diced
- 4 green onions, chopped
- 15 ounces (1 can) no-salt-added garbanzo beans
- 13.75 ounces artichokes hearts, quartered
Directions
- In a blender, combine vinegar, garlic paste, curry powder, tofu, and lemon juice.
- In a large bowl, toss brown rice, bell pepper, onions, garbanzo beans, and artichoke hearts.
- Pour dressing over salad and mix together. Salt to taste.
Nutrition information (per serving)
- Calories: 420
- Total fat: 4.5
- Saturated fat: 0 g
- Cholesterol: 0 g
- Sodium: 420 mg
- Total carbohydrate: 74 g
- Dietary fiber: 10 g
- Total sugars: 2 g
- Protein: 14 g
Note: Nutrition information calculated using 4 ounces of silken tofu as estimate (volume can vary based on size of tofu pieces) and artichokes in water, not marinated.