• 6 ounces cooked rice
• 9 ounces tofu, cubed
• 2-3/4 spring onions, finely chopped
• 1 Tbs. plus 1 tsp. fresh parsley, chopped
• 1/4 green pepper, cored, deseeded and sliced
• 1/4 cup oil
• 2 Tbs. wine or rice vinegar
• 2 tsp. lemon juice
• 3/4 tsp. curry powder
• 1/8 tsp. chilli powder
• 1 clove garlic, crushed
• salt and pepper
• 3/4 tomato, sliced, to garnish

Mix cooked rice with tofu, spring onions or leek, parsley, and green pepper. To make the dressing, mix the oil with the vinegar, lemon juice, curry powder, chilli powder, garlic, and salt and pepper to taste, blending well. Add to the rice-and-tofu mixture and toss lightly to mix. Cover and let stand for 1 to 2 hours before serving to allow the flavors to develop. Stir again just before serving. Garnish with tomato slices.

Per serving: calories 266, fat 17.0g, 55% calories from fat, cholesterol 0mg, protein 7.7g, carbohydrates 23.2g, fiber 3.0g, sugar 7.0g, sodium 12mg, diet points 6.6.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.7, Fruit: 0.0, Bread: 0.7, Lean meat: 0.0, Fat: 3.1, Sugar: 0.0, Very lean meat protein: 0.6

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The recommended wines are: Fumé Blanc, Chianti, or Beaujolais.