BROWN RICE SALAD WITH CASHEWS3 cups cooked, cooled brown rice
1/2 cup raisins
2 green onions, sliced with tops
1/4 cup toasted sesame seeds
1/2 cup thinly sliced water chestnuts or bamboo shoots
1 cup fresh mung bean sprouts
1 large bell pepper, chopped
1 rib of celery, sliced
Chopped fresh parsley (to taste)
1/4 cup dry-roasted cashews (for serving)
FOR THE DRESSING:3/4 cup orange juice
1/2 cup salad oil
1 tablespoon dark sesame oil
3 to 4 tablespoons tamari or soy sauce
2 tablespoons dry sherry
Juice of 1 lemon
1 or 2 garlic cloves, minced
1/2 to 1 teaspoon minced fresh ginger
Salt and pepper to taste
Combine salad ingredients in large bowl, holding out cashews until right before serving.
Combine dressing ingredients and whisk until blended. Toss salad and dressing together and add cashews at the last minute before serving.
*To toast sesame seeds, place them in a dry skillet over medium heat for about 2 minutes.
Makes 8 servings
Source:
The Junior League Centennial Cookbook by the Association of Junior Leagues International Inc.