Recipe - Italian Rice

3 ounce Celery; chopped
1 1/3 ounce Shallots; chopped finely
3 ounce Brown rice; cooked
2 tablespoon Sunflower oil
1 One half teaspoon Tarragon
One fourth teaspoon Dill
Three fourths teaspoon Salt
One fourth teaspoon Soy sauce
3 ounce Alfalfa sprouts
1 One half ounce Cashews; chopped
3 teaspoon Cider vinegar

Saute celery and shallots with brown rice in a skillet with sunflower oil
for 5 minutes. Add herbs, salt, and soy sauce. Transfer to bowl; add
sprouts, cashews and cider vinegar. Mix well and serve at room temperature.

From DEEANNE's recipe files

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini