Brown Jasmine Rice Salad Recipe

Brown Jasmine Rice Salad Recipe

Yield: 1 Servings
Recipe by luhu.jp

Ingredients:

SAUCE
1/2 cup: Chopped,
Cilantro,
6: Thin ginger slices, (I used
More),
2 tbsp: Fresh lime juice,
1/2 cup: Soy sauce,
2 1/2 cup: Water,
1/2 cup: Honey or brn. sugar,

SALAD
3 cup: Cooked and cooled Wild Blend,
Rice, (I used Lundberg
Blend),
3 cup: Cooked and cooled Basmati,
Rice, (these can be cooked
Together),
1 tsp: Ground chilli, (I used
Cayenne pepper),
1 cup: Green beans thinly sliced,
Steamed and cooled,
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,
1/2 cup: Chopped cilantro,
1 1/2 tbsp: Lime juice,

Directions:

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 . Fatfree Digest [Volume 10
Issue 1] August 11, 1994. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV H Sauce:


Source from luhu.jp