Italian Rice

[Guest guest]

Italian Rice

 

3 ozs. celery, chopped

1 1/3 oz. shallots, chopped finely

3 ozs. brown rice, cooked

2 tbsps. sunflower oil

1 1/2 tsps. tarragon

1/4 tsp. dill

3/4 tsp. salt

1/4 tsp. soy sauce

3 ozs. alfalfa sprouts

1 1/2 ozs. cashews, chopped

3 tsps. cider vinegar (or lemon juice)

 

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.

 

Makes 2 servings.