Brown jasmine rice salad
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Brown jasmine rice salad
  Rice    Salad  
Last updated 6/12/2012 1:10:57 AM. Recipe ID 38329. Report a problem with this recipe.
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      Title: Brown jasmine rice salad
 Categories: Digest, August, Fatfree
      Yield: 1 Servings
    1/2 c  Chopped
      6    Thin ginger slices (I used
      2 tb Fresh lime juice
    1/2 c  Soy sauce
  2 1/2 c  Water
    1/2 c  Honey or brn. sugar

      3 c  Cooked and cooled Wild Blend
           Rice (I used Lundberg
      3 c  Cooked and cooled Basmati
           Rice (these can be cooked
      1 ts 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
      1 c  Bean sprouts
      1 c  Finely diced orange
      1 c  Finely diced tart apple
      1 cn Sliced water chestnuts
    1/2 c  Chopped cilantro
  1 1/2 tb Lime juice
  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.
  From: T Harman . Fatfree Digest [Volume 10
  Issue 1] August 11, 1994. Formatted by Sue Smith, S.Smith34, using MMCONV H Sauce:

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Recipe ID 38329 (Apr 03, 2005)

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