Brown jasmine rice salad

1 servings

Quantity Ingredient
½ cup Chopped
\N \N Cilantro
6 \N Thin ginger slices (I used
\N \N More)
3 cups Cooked and cooled Wild Blend
\N \N Rice (I used Lundberg
\N \N Blend)
3 cups Cooked and cooled Basmati
\N \N Rice (these can be cooked
\N \N Together)
1 teaspoon Ground chilli (I used
\N \N Cayenne pepper)
1 cup Green beans thinly sliced
\N \N 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 \N Cucumber thinly sliced and
\N \N Quartered
1 cup Bean sprouts
1 cup Finely diced orange
1 cup Finely diced tart apple
\N \N 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:

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