Oriental brown rice salad with cashews

Yield: 4 Servings

Measure Ingredient
1 cup Brown rice -- dry measure
4 ounces Snow peas
1 \N 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
\N \N Salt and pepper
\N \N Fresh cilantro leaves -- for
\N \N Garnish

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)

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