Rice Salad with Tamari Sauce Recipe
Ingredients
| Brown rice | 1 Cup (16 tbs) | |
| Boiling water | 1 3/4 Cup (16 tbs) | |
| Raisins | 1/2 Cup (16 tbs) | |
| Green onions | 2 , chopped | |
| Sesame seeds | 1/4 Cup (16 tbs), toasted | |
| Bean sprouts | 1 Cup (16 tbs) | |
| Cashews | 1 Cup (16 tbs), toasted | |
| 1 large green pepper, coarsely chopped | ||
| 1 stalk celery, sliced diagonally | ||
| Parsley | 2 Tablespoon, chopped | |
| Lettuce | ||
| Orange juice | 1/4 Cup (16 tbs) (Dressing) | |
| Vegetable oil | 1/2 Cup (16 tbs) (Dressing) | |
| Sesame oil | 1 Tablespoon (Dressing) | |
| Tamari sauce | 1/4 Cup (16 tbs) (Dressing) | |
| Dry sherry | 2 Tablespoon (Dressing) | |
| Juice of 1 lime | ||
| Garlic | 1 Clove (5gm), finely chopped (Dressing) | |
| 1 tsp grated fresh ginger root | ||
| Ground pepper | 1 To taste (Dressing) | |
| Salt | To Taste | |
Directions
1. In a large saucepan, combine rice with water. Cook over medium heat 30 minutes. Drain and let cool.
2. In a bowl, combine rice, raisins, onions, sesame seeds, bean sprouts, cashews, green pepper, celery and parsley. Toss thoroughly.
3. Into a blender or food processor, measure orange juice, oils, tamari sauce, sherry, lime juice, garlic and ginger root. Process until smooth. Season with salt and pepper to taste.
4. Pour over salad and toss. Chill about 2 hours. Serve on a bed of lettuce.
2. In a bowl, combine rice, raisins, onions, sesame seeds, bean sprouts, cashews, green pepper, celery and parsley. Toss thoroughly.
3. Into a blender or food processor, measure orange juice, oils, tamari sauce, sherry, lime juice, garlic and ginger root. Process until smooth. Season with salt and pepper to taste.
4. Pour over salad and toss. Chill about 2 hours. Serve on a bed of lettuce.
Chef
