Brown jasmine rice salad

Yield: 1 servings

Measure Ingredient
½ cup Chopped
Cilantro
6 Thin ginger slices (I used
More)
3 cups Cooked and cooled Wild Blend
Rice (I used Lundberg
Blend)
3 cups Cooked and cooled Basmati
Rice (these can be cooked
Together)
1 teaspoon Ground chilli (I used
Cayenne pepper)
1 cup Green beans thinly sliced
Steamed and cooled
2 tablespoons Fresh lime juice
½ cup Soy sauce
2½ cup Water
½ cup Honey or brn. sugar
1 cup Snow peas, thinly sliced
1 Cucumber thinly sliced and
Quartered
1 cup Bean sprouts
1 cup Finely diced orange
1 cup Finely diced tart apple
Chunks
1 can Sliced water chestnuts
½ cup Chopped cilantro
1½ tablespoon Lime juice

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:

Similar recipes