Rice Salad Primavera

• 1 cup basmati rice
• 1 8-oz. pkg. baked flavored tofu, diced
• 2 cups cherry tomatoes, sliced
• 4 green onions, chopped ( 1/2 cup)
• 1/2 orange bell pepper, chopped ( 1/2 cup)
• 1 small cucumber, peeled, quartered, and sliced ( 1/2 cup)
• 1 small yellow squash, diced ( 1/2 cup)
• 2 Tbs. red wine vinegar
• 2 Tbs. Dijon mustard
• 13 cup olive oil

1. Bring rice and 2 cups water to a boil in covered saucepan.
2. Reduce heat to medium-low, and simmer 15 minutes, or until rice is tender and has absorbed all water.
3. Cool.
4. Transfer to large bowl.
5. Stir tofu, tomatoes, green onions, bell pepper, cucumber, and squash into rice.
6. Whisk together vinegar and mustard in small bowl.
7. Whisk in oil until mixture forms smooth sauce.
8. Season with salt and pepper, if desired.
9. Stir vinaigrette mixture into rice mixture.
10. Chill well before serving.

basmati rice, cherry tomatoes, green onions, orange bell pepper, cucumber, yellow squash, red wine vinegar, mustard, olive oil

Taken from www.vegetariantimes.com/recipe/rice-salad-primavera/ (may not work)