Brown jasmine rice salad

1 servings

Ingredients

QuantityIngredient
½cupChopped
Cilantro
6Thin ginger slices (I used
More)
3cupsCooked and cooled Wild Blend
Rice (I used Lundberg
Blend)
3cupsCooked and cooled Basmati
Rice (these can be cooked
Together)
1teaspoonGround chilli (I used
Cayenne pepper)
1cupGreen beans thinly sliced
Steamed and cooled
2tablespoonsFresh lime juice
½cupSoy sauce
cupWater
½cupHoney or brn. sugar
1cupSnow peas, thinly sliced
1Cucumber thinly sliced and
Quartered
1cupBean sprouts
1cupFinely diced orange
1cupFinely diced tart apple
Chunks
1canSliced water chestnuts
½cupChopped cilantro
tablespoonLime juice

Directions

SAUCE

SALAD

Sauce: Combine sauce ingredients in saucepan, bring to rolling boil.

Reduce heat, simmer until sauce is consistency of maple syrup, about 20 minutes. Remove from heat and cool.

My personal preference is to half the soy sauce, water and honey or brn. sugar. You may want to experiment by making a whole batch and adding it to the salad to suit your preference. I used a considerable amount more cilantro, lime, and ginger than the recipe calls for but I love spicy things.

Combine salad ingredients, drizzle sauce over and toss gently. Chill and serve.

From: T Harman <T.Harman@...>. Fatfree Digest [Volume 10 Issue 1] August 11, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV H Sauce: