Oriental brown rice salad with cashews
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Brown rice -- dry measure |
| 4 | ounces | Snow peas |
| 1 | Scallion | |
| ¼ | cup | Cashews, dry-roasted |
| ¼ | teaspoon | Minced garlic |
| 1 | teaspoon | Minced ginger |
| 1½ | tablespoon | Soy sauce, low sodium |
| 1½ | tablespoon | Rice wine vinegar |
| 4½ | tablespoon | Salad oil -- light |
| Salt and pepper | ||
| Fresh cilantro leaves -- for | ||
| Garnish | ||
Directions
Cook rice until tender (up to 60 minutes). Cook snow pears in boiling water until tender, 2 to 3 minutes, and drain well. Cut into ½-inch diagonal pieces. Slice scallion in ¼-inch rings. Separate cashews into halves. In a small jar, combine garlic, ginger, soy, vinegar, and oil and shake to combine. Toss together rice and vegetables, and half the nuts; dress and toss to coat. Taste and season with salt and pepper if necessary. Serve at room temperature and garnish with remaining cashews and fresh cilantro leaves.
Recipe By : First Magazine, Salad Days (early 1990's)