Rice Pasta with Bok Choy and Ground Cashews Recipe
Summary
Preparation Time10 MinCooking Time30 Min
Ready In40 MinDifficulty LevelEasy
Health IndexAverageServings4
Ingredients
| Sesame oil - 4 tablespooon | ||
| Tamari sauce | 4 Tablespoon (Dressing:) | |
| Fennel seed | 1/2 Teaspoon (Dressing:) | |
| Basil | 1/2 Teaspoon, dried (Dressing:) | |
| Celery - 3 stalks, diagonally sliced strips | ||
| Bok choy - 7 stalks, julienned, shredded | ||
| Water chestnuts - 1 5-oz. can sliced | ||
| Cayenne pepper | 1/4 Teaspoon (Salad:) | |
| Garlic | 3 Clove (5gm) (Salad:) | |
| Cumin | 1/2 Teaspoon (Salad:) | |
| Black pepper | 1 Teaspoon (Salad:) | |
| Scallions | 1 Bunch (100gm) (Salad:) | |
| Cashews | 1 Cup (16 tbs), roasted (Salad:) | |
| Salt to taste, if desired | ||
Directions
MAKING
1. Cook spaghetti as per instructions. When completely cooked run the pasta under cold water.
2. Drain the excess water.
3. Prepare the dressing. Place it in the salad bowl.
4. Place the pasta in the bowl with dressing. Separate the coating strands as you mix.
5. Combine bok choy and celery.
6. Cut the scallion bottoms lengthwise and slice them.
7. Mix them with the salad, cashew meal and water chestnuts.
8. Toss salad.
9. Taste and adjust the seasons.
SERVING
10. Serve Rice Pasta With Bok Choy And Ground Cashews at room temperature.
1. Cook spaghetti as per instructions. When completely cooked run the pasta under cold water.
2. Drain the excess water.
3. Prepare the dressing. Place it in the salad bowl.
4. Place the pasta in the bowl with dressing. Separate the coating strands as you mix.
5. Combine bok choy and celery.
6. Cut the scallion bottoms lengthwise and slice them.
7. Mix them with the salad, cashew meal and water chestnuts.
8. Toss salad.
9. Taste and adjust the seasons.
SERVING
10. Serve Rice Pasta With Bok Choy And Ground Cashews at room temperature.
Chef
