Ingredients
- 3 alfalfa sprouts
- 40 gr brown rice
- 38 gr celery
- 30 ml sunflower oil
- 22 gr shallots
- 22 gr cashews
- 16 ml cider vinegar
- 2 gr tarragon
- 2 gr salt
- 1 ml soy sauce
- 1 gr 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
