Rice Salad with Tamari Sauce Recipe


Difficulty LevelEasyHealth IndexAverage


 Brown rice1 Cup (16 tbs)
 Boiling water1 3⁄4 Cup (28 tbs)
 Raisins1⁄2 Cup (8 tbs)
 Green onions2 , chopped
 Toasted sesame seeds1⁄4 Cup (4 tbs)
 Fresh bean sprouts1 Cup (16 tbs)
 Toasted cashews1 Cup (16 tbs)
 Green pepper1 Large, coarsely chopped
 Celery stalk1 , sliced diagonally
 Chopped fresh parsley2 Tablespoon
 Fresh orange juice1⁄4 Cup (4 tbs)
 Vegetable oil1⁄2 Cup (8 tbs)
 Sesame oil1 Tablespoon
 Tamari sauce1⁄4 Cup (4 tbs)
 Dry sherry2 Tablespoon
 Lime1 , juiced
 Garlic1 Clove (5 gm), finely chopped
 Grated fresh ginger root1 Teaspoon
 Salt To Taste
 Freshly ground pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 3239 Calories from Fat 1779

% Daily Value*

Total Fat 205 g315.3%

Saturated Fat 30.1 g150.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 4327.2 mg180.3%

Total Carbohydrates 319 g106.4%

Dietary Fiber 37.6 g150.4%

Sugars 81.8 g

Protein 66 g132.6%

Vitamin A 1079% Vitamin C 611.2%

Calcium 81.1% Iron 165.1%

*Based on a 2000 Calorie diet


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.