| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Vegetarian, Vegan, Main dish, Easy |
1 |
Servings |
INGREDIENTS
| 3 |
oz |
Celery; chopped |
| 1 1/3 |
oz |
Shallots; chopped finely |
| 3 |
oz |
Brown rice; cooked |
| 2 |
tb |
Sunflower oil |
| 1 1/2 |
ts |
Tarragon |
| 1/4 |
ts |
Dill |
| 3/4 |
ts |
Salt |
| 1/4 |
ts |
Soy sauce |
| 3 |
oz |
Alfalfa sprouts |
| 1 1/2 |
oz |
Cashews; chopped |
| 3 |
ts |
Cider vinegar |
INSTRUCTIONS
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
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