Brown Jasmine Rice Salad

Recipe Ingredients

		Sauce
1/2 cup	73g / 2.6oz	Chopped
		Cilantro
6		Ginger slices - (i used
		More)
2 tablespoons	30ml	Fresh lime juice
1/2 cup	118ml	Soy sauce
2 1/2 cups	592ml	Water
1/2 cup	80g / 2.8oz	Honey or brown sugar
		Salad
3 cups	711ml	Cooked and cooled wild blend
		Rice - (i used lundberg
		Blend)
3 cups	711ml	Cooked and cooled basmati
		Rice - (these can be cooked
		Together)
1 teaspoon	5ml	Cayenne pepper - ground
1 cup	160g / 5.6oz	Green beans thinly sliced
		Steamed and cooled
1 cup	237ml	Snow peas - thinly sliced
1		Cucumber thinly sliced and
		Quartered
1 cup	160g / 5.6oz	Bean sprouts
1 cup	146g / 5.1oz	Finely diced orange
1 cup	146g / 5.1oz	Finely diced tart apple
		Chunks
1		Sliced water chestnuts
1/2 cup	8g / 0.3oz	Chopped cilantro
1 1/2 tablespoons	22ml	Lime juice

Recipe 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.

Source:
Parents magazine 5/97

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