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Italian Rice
3 oz Celery; chopped 1 1/3 oz Shallots; chopped finely 3 oz Brown rice; cooked 2 tb Sunflower oil 1 1/2 ts Tarragon 1/4 ts Dill 3/4 ts Salt 1/4 ts Soy sauce 3 oz Alfalfa sprouts 1 1/2 oz Cashews; chopped 3 ts Cider vinegar Saute celery and shallots with brown rice in a skillet with sunflower oil for 5 minutes. Add herbs, salt, and soy sauce. Transfer to bowl; add sprouts, cashews and cider vinegar. Mix well and serve at room temperature. From DEEANNE`s recipe files |
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