Recipe - Brown Jasmine Rice Salad

SAUCE
One half cup Chopped
Cilantro
6 Thin ginger slices (I used
More)
2 tablespoon Fresh lime juice
One half cup Soy sauce
2 One half cup Water
One half 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 teaspoon Ground chilli (I used
Cayenne pepper)
1 cup Green beans thinly cut or sliced up
Steamed and cooled
1 cup Snow peas, thinly cut or sliced up
1 Cucumber thinly cut or sliced up and
Quartered
1 cup Bean sprouts
1 cup Finely minced orange
1 cup Finely minced tart apple
Chunks
1 cn Sliced water chestnuts
One half cup Chopped cilantro
1 One half tablespoon Lime juice

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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip