Title: Oriental brown rice salad with cashews
 Categories: First mag, Rice, Salad
      Yield: 4 Servings
 
      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
 
  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.