Recipe for Brown Jasmine Rice Salad

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Yield:

1 Servings

Ingredients:

Amount	Ingredient
	SAUCE ----------------
1/2 cup	Chopped
	Cilantro
6 x	Thin ginger slices (I used More)
2 tbl	Fresh lime juice
1/2 cup	Soy sauce
1/2 cup	Water
1/2 cup	Honey or brn. sugar
	----------------- SALAD ----------------
3 cup	Cooked and cooled Wild Blend
	Rice (I used Lundberg Blend)
3 cup	Cooked and cooled Basmati
	Rice (these can be cooked Together)
1 tsp	Ground chilli (I used Cayenne pepper)
1 cup	Green beans thinly sliced
	Steamed and cooled
1 cup	Snow peas, thinly sliced
1 x	Cucumber thinly sliced and
	Quartered
1 cup	Bean sprouts
1 cup	Finely diced orange
1 cup	Finely diced tart apple
	Chunks
1 can	Sliced water chestnuts
1/2 cup	Chopped cilantro

Instructions:

Instructions: 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.

using MMCONV H Sauce:

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