Confetti Rice Primavera
By Chef Steven Petusevsky


1 teaspoon Canola Oil 
2 teaspoons Sesame Oil 
1/2 cup Organic Carrots chopped 
1/2 cup Organic Celery chopped 
1/2 cup Red Peppers chopped 
1/2 cup Jicama peeled and chopped 
1 cup Mushrooms sliced 
1 cup Organic Cabbage diced 
2 teaspoons Ginger Root minced 
2 cloves Organic Garlic minced 
2 cups Basmati and Wild Rice Pilaf cooked 
1 tablespoon Soy Sauce or Tamari Sauce 
1 cup Organic Spinach cooked and chopped 
1 cup Organic Tofu (firm) diced 
1/4 cup Peas cooked 


Heat oils in a large non stick pan. 

Sauté the first 8 ingredients for 5 minutes until vegetables are tender. 

Add all remaining ingredients except tofu and continue to sauté for 3 minutes until heated through. 

Add the tofu and fold in the rice mixture.