Recipe - Oriental Brown Rice Salad With Cashews

1 cup Brown rice; dry measure
4 ounce Snow peas
1 Scallion
One fourth cup Cashews, dryroasted
One fourth teaspoon Minced garlic
1 teaspoon Minced ginger
1 One half tablespoon Soy sauce, low sodium
1 One half tablespoon Rice wine vinegar
4 One half tablespoon Salad oil; light
Salt and pepper
Fresh cilantro leaves; for
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 1/2inch
diagonal pieces. Slice scallion in 1/4inch 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.
Posted to MCRecipe Digest V1 #166

Date: Tue, 23 Jul 1996 18:00:03 0700 (PDT)

From: PatH phannema@wizard.ucr.edu