| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
First mag, Rice |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Brown rice; dry measure |
| 4 |
oz |
Snow peas |
| 1 |
|
Scallion |
| 1/4 |
c |
Cashews, dry-roasted |
| 1/4 |
ts |
Minced garlic |
| 1 |
ts |
Minced ginger |
| 1 1/2 |
tb |
Soy sauce, low sodium |
| 1 1/2 |
tb |
Rice wine vinegar |
| 4 1/2 |
tb |
Salad oil; light |
|
|
Salt and pepper |
|
|
Fresh cilantro leaves; for garnish |
INSTRUCTIONS
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 1/2-inch
diagonal pieces. Slice scallion in 1/4-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.
Posted to MC-Recipe Digest V1 #166
Date: Tue, 23 Jul 1996 18:00:03 -0700 (PDT)
From: PatH <phannema@wizard.ucr.edu>
A Message from our Provider:
“God cares”