3 oz celery 1 3/8 oz shallots 3 oz brown rice 2 tb sunflower oil 1 1/2 ts tarragon 1/4 ts dill 3/4 ts salt 1/4 ts soy sauce 3 alfalfa sprouts 1 1/2 oz cashews 3 ts 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