Cashew Rice Salad
Recipe By: Ginny Callan
Serving Size: 6
Categories: Salads/Dressings, Rice
1 1/2 cups Basmati rice
1 tablespoon Canola oil
2 tablespoon heaping Peeled and minced fresh ginger
1/2 cup Finely-chopped carrot - ; 1 med carrot
2 cups Diagonally sliced green beans - ; 1/2 lb
1 large Red bell pepper ; seeded and cut
into thin ; 1 1/2"-long pieces - 1 cup
5 Scallions ; diagonally sliced
1/4 cup Minced fresh cilantro
3/4 cup Coarsely-chopped roasted cashews
3 tablespoon Tamari or soy sauce
3 tablespoon Sesame oil
1/4 cup Rice vinegar
1/2 teaspoon Salt
Bring the rice and 3 cups of water to a boil in a saucepan. Reduce
the heat and simmer, partially covered, until the water is absorbed
and the rice is tender, 35 to 40 minutes. Transfer the rice to a
medium-size bowl. Heat the canola oil in a skillet over medium heat.
Saute the ginger, carrot, and green beans, adding 2 tablespoons of
water after a minute or two. After 2 to 3 minutes more, stir in the
red pepper, and continue to cook until beans are just tender, 2 to 3
minutes. Stir the sauteed vegetables into the rice, along with the
scallions, cilantro, and half the cashews. Whisk the tamari with
sesame oil, vinegar, and salt. Stir the dressing into the salad.
Garnish with remaining cashews, and serve at room temperature. This
recipe yields 6 servings.
Recipe Source:Beyond The Moon Cookbook by Ginny Callan (c)
in Cookbook Digest
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