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
A Message from our Provider:
“Does it hurt when people don’t trust you? Imagine how God feels”