38 gr celery 22 gr shallots 40 gr brown rice 30 ml sunflower oil 2 gr tarragon 1 gr dill 2 gr salt 1 ml soy sauce 3 alfalfa sprouts 22 gr cashews 16 ml cider vinegar
Instructions
Saute celery and shallots with brown rice in a skillet with sunflower oil for 5 minutes. Add herbs, salt, and soy sauce. Transfer to bowl; add sprouts, cashews and cider vinegar. Mix well and serve at room temperature. From DEEANNE's recipe files