Cashew Rice Salad
* exported from bigoven * 
 
 
recipe by :ginny callan 
serving size :6 
cuisine : 
main ingred. : 
categories :salads/dressings rice 
 
amount measure ingredient -- preparation method 
  --------------------------------
1-1/2 cup  basmati rice
1 Tbsp  canola oil
2 Tbsp  heaping peeled and minced fresh ginger
1/2 cup  finely-chopped carrot - --1 med carrot
2 cup  diagonally sliced green beans - --1/2 lb
1 large  red bell pepper --seeded and cut
  into thin --1 1/2"-long pieces - 1 cup
5   scallions --diagonally sliced
1/4 cup  minced fresh cilantro
3/4 cup  coarsely-chopped roasted cashews
3 Tbsp  tamari or soy sauce
3 Tbsp  sesame oil
1/4 cup  rice vinegar
1/2 tsp  salt
 
bring the rice and 3 cups of water to a boil in a saucepan. reduce 
the heat and simmer, partially covered, until the water is absorbed and 
the rice is tender, 35 to 40 minutes. transfer the rice to a 
medium-size bowl. heat the canola oil in a skillet over medium heat. 
saute the ginger, carrot, and green beans, adding 2 tablespoons of water 
after a minute or two. after 2 to 3 minutes more, stir in the red 
pepper, and continue to cook until beans are just tender, 2 to 3 
minutes. stir the sauteed vegetables into the rice, along with the 
scallions, cilantro, and half the cashews. whisk the tamari with 
sesame oil, vinegar, and salt. stir the dressing into the salad. 
garnish with remaining cashews, and serve at room temperature. this 
recipe yields 6 servings. 
 
recipe source:beyond the moon cookbook by ginny callan cookbook digest 
formatted for mastercook by joe comiskey, jpmd...@prodigy.com 
 
 
-- 
(ID: 5663) Mirror: rec.food.recipes: Thu, Oct 21, 2004


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