Tangy Marinated Rice Salad with Vegetables

Serves 8

½ cup basmati rice

1 cup water

½ 8-ounce package baked flavored tofu, diced

1 cup cherry tomato, sliced

1 cup broccoli florets

2 green onions, chopped (¼ cup)

¼ orange bell pepper, chopped (¼ cup)

½ cup carrot sticks or baby carrots

½ small cucumber, peeled, quartered, and sliced (¼ cup)

½ small yellow squash, diced (¼ cup)

½ cup small button mushrooms, halved

¼ cup vegetable oil

14 teaspoons olive oil

3 tablespoons red wine vinegar

1 tablespoon dried oregano

1 tablespoon Dijon mustard

1 tablespoon dried basil

1 tablespoon dried parsley

½ teaspoon red pepper flakes

Salt and black pepper to taste, if desired

1. Bring rice and water to a boil in covered saucepan. Reduce heat to medium-low, and simmer 15 minutes, or until rice is tender and has absorbed all water. Cool. Transfer to small bowl.
2. Stir tofu, tomatoes, broccoli, green onions, bell pepper, carrots, cucumber, squash, and mushrooms into rice.
3. Whisk together remaining ingredients in large bowl until mixture forms smooth marinade. Season with salt and black pepper, if desired.
4. Pour marinade into 1-quart canning jar with lid or large resealable plastic bag. Add vegetable mixture and shake to coat.
5. Refrigerate 4 hours, or overnight, shaking mixture occasionally, and serve.