member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to linda tennessee      

Recipe Categories:

    Cashew Rice Salad


    Source of Recipe


    Beyond The Moon Cookbook by Ginny Callan

    List of Ingredients




    1 1/2 cups Basmati rice
    1 tablespoon Canola oil
    2 tablespoon heaping Peeled and minced fresh ginger
    1/2 cup Finely-chopped carrot -1 med carrot
    2 cups Diagonally sliced green beans - 1/2 lb
    1 large Red bell pepper seeded and cut into thin 1 1/2"-long pieces - 1 cup
    5 Scallions diagonally sliced
    1/4 cup Minced fresh cilantro
    3/4 cup Coarsely-chopped roasted cashews
    3 tablespoon Tamari or soy sauce
    3 tablespoon Sesame oil
    1/4 cup Rice vinegar
    1/2 teaspoon Salt


    Recipe




    Bring the rice and 3 cups of water to a boil in a saucepan. Reduce the heat and simmer, partially covered, until the water is absorbed and the rice is tender, 35 to 40 minutes. Transfer the rice to a medium-size bowl. Heat the canola oil in a skillet over medium heat. Saute the ginger, carrot, and green beans, adding 2 tablespoons of water after a minute or two. After 2 to 3 minutes more, stir in the red pepper, and continue to cook until beans are just tender, 2 to 3 minutes. Stir the sauteed vegetables into the rice, along with the scallions, cilantro, and half the cashews. Whisk the tamari with sesame oil, vinegar, and salt. Stir the dressing into the salad. Garnish with remaining cashews, and serve at room temperature.

    This recipe yields 6 servings.



 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |