Brown Jasmine Rice Salad

-----------------------------------SAUCE----------------------------------- 1/2 c Chopped

Cilantro 6 Thin ginger slices (I used

More) 2 T Fresh lime juice

1/2 c Soy sauce

2 1/2 c Water

1/2 c Honey or brn. sugar

-----------------------------------SALAD----------------------------------- 3 c Cooked and cooled Wild Blend

Rice (I used Lundberg Blend) 3 c Cooked and cooled Basmati

Rice (these can be cooked Together) 1 t 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 cn Sliced water chestnuts

1/2 c Chopped cilantro

1 1/2 T 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, [email protected] using MMCONV H Sauce: