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rice-salad recipe

Date:    Wed, 10 Aug 94 07:43:23 MDT
 From:    T Harman (T.Harman@m.cc.utah.edu)
 Rice salad
  Thought I would share a recipe that I recently brought to a family 
  gathering which was enjoyed by all(the recipe).  I was tempted to try this 
  recipe because of it's strange combination of ingredients, I couldn't figure
  out how it would taste, all ended up well. Adapted from Fantastic Foods Brown 
  Jasmine Rice Salad.
  Combine 1/2c. chopped cilantro
  6 thin ginger slices (I used more)
  2 Tbs. fresh lime juice
  1/2 c. soy sauce
  2 1/2c. water
  1/2 c. honey or brn. sugar
  Combine 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.
  3c. cooked and cooled Wild Blend rice (I used Lundberg Blend)
  3c. cooked and cooled Basmati rice (these can be cooked together)
  1 tsp. 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 quartered
  1 c. bean sprouts
  1 c. finely diced orange
  1 c. finely diced tart apple chunks
  1 can sliced water chestnuts
  1/2 c. chopped cilantro
  1 1/2 Tbs. lime juice
  Combine ingredients, drizzle sauce over and toss gently. Chill and serve.
 kwvegan vegan