| 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>
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