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Bean/Grain: Brown Jasmine Rice Salad

Source of Recipe

T. Harman


List of Ingredients

-----SAUCE:-----
1/2 c Chopped Cilantro
6 Thin ginger slices (I used More)
2 T Fresh lime juice
1/2 c Soy sauce
2 1/2 c Water
1/2 c Honey or brn. sugar

-----SALAD-----
3 c Cooked and cooled Wild Blend Rice (I used Lundberg Blend)
3 c Cooked and cooled Basmati Rice (these can be cooked Together)
1 t Ground chilli (I used 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 cn Sliced water chestnuts
1/2 c Chopped cilantro
1 1/2 T Lime juice


Recipe

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.

Original poster's notes: 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.