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