Brown Jasmine Rice Salad

Jonathan Edwards was a zealous pastor who never forgot for a moment that his own family was a part of that flock, and that he had been appointed to be a shepherd to these sheep also, those within his own fold. He was ever concerned for the salvation of the souls of men, all men, not overlooking those closest to him. He never for one moment assumed that his own children were of the elect. George Perry Norris describes him as a “tender brooding parent.”

Edna Gerstner

CATEGORY	CUISINE	TAG	YIELD
Grains		August, Digest, Fatfree	1	Servings

INGREDIENTS

1/2	c	Chopped
		Cilantro
6		Thin ginger slices, I used
		More), More
2	T	Fresh lime juice
1/2	c	Soy sauce
2 1/2	c	Water
1/2	c	Honey or brn. sugar
3	c	Cooked and cooled Wild Blend
		Rice, I used Lundberg
		Blend), Blend
3	c	Cooked and cooled Basmati
		Rice, these can be cooked
		Together), Together
1	t	Ground chilli, I used
		Cayenne pepper), Cayenne pepper
1	c	Green beans thinly sliced
		Steamed and cooled
1	c	Snow peas, thinly sliced
1		Cucumber thinly sliced and
		Quartered
1	c	Bean sprouts
1	c	Finely diced orange
1	c	Finely diced tart apple
		Chunks
1		Sliced water chestnuts
1/2	c	Chopped cilantro
1 1/2	T	Lime juice

INSTRUCTIONS

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

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 354 Calories From Fat: 18 Total Fat: 2.1g Cholesterol: 0mg Sodium: 4608.3mg Potassium: 1856.6mg Carbohydrates: 73.4g Fiber: 12.9g Sugar: 38g Protein: 17.8g