Portion Size: 2 cups (1/2c. brown rice, 1 cup kale, ½ c. tofu)

Ingredients: Yields: 8 servings

Ingredients	Notes:
2 cups brown rice
4 cups water
2 (16 oz.) package extra firm tofu	Diced
¾ cup slivered almonds, unsalted
¼ cup sesame seeds
8 cups fresh kale	Wash,  tough membranes removed and chopped.
1 cup carrot	Wash, peel and shredded finely.
¼ cup chopped fresh flat-leaf parsley or 2 tablespoons parsley flakes	Wash fresh, trim and chop fresh
½ cup lemon juice
½ cup lite soy sauce
2 tablespoons extra-virgin olive oil
3 cloves garlic, minced
2 tablespoons Dijon mustard
1 teaspoon salt
¼ teaspoon ground black pepper

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Bring the brown rice and water to a boil in a saucepan.
2	Reduce the heat to medium-low, place a cover on the saucepan and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes.
3	Spread the rice onto a large platter and chill in refrigerator until cooled completely.
4	Gently toss the cooled rice, diced tofu, almonds, sesame seeds, chopped kale, shredded carrot, chopped and flat-leaf, together in a large mixing bowl.
5	Whisk the lemon juice, soy sauce, olive oil, garlic and mustard together in a small bowl; season with salt and black pepper.
6	Drizzle the dressing over the rice mixture; toss gently to coat evenly. Chill.