Wild Rice Salad with Tofu and Savory

Ingredients:

1/4 cup savory
3 cups wild rice (brown rice may be substituted)
6-ozs. firm tofu
1 Tbsp chopped fresh garlic
1/2 cup diced red onion
1/2 cup diced green pepper
1/2 cup diced red pepper
1/2 cup shredded carrot
2 Tbsp seasoned rice vinegar
1 Tbsp whole grain mustard
1 Tbsp lemon juice
2 Tbsp extra virgin olive oil
- fresh ground black pepper

Servings: 4

Nutritional analysis per serving: calories: 603 g. fiber: 5 mg. sodium: 73 % calories from fat: 16

Instructions:
Soak rice overnight in cold water and leave in the refrigerator. Drain and place to boil in a thick bottomed saucepan with 2 quarts of water and half of the savory and all of the garlic. Cook for 15-20 minutes until tender but take off the heat before the grains burst. Set to cool. Dice and shred the vegetables and tofu. chop the rest of the savory fine and mix with the dressing ingredients. Place the cold rice, tofu, onion, and peppers ina large bowl and toss with the dressing. Set out on four plates and top with the shredded carrot for garnish.