Brown Jasmine Rice Salad
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 1
- sauce
- salad
- cilantro
- 1/2 c soy sauce
- 2 1/2 c water
- 1/2 c cilantro chopped
- 2 tb fresh lime juice
- 1 c apple finely diced, tart variety
- 1/2 c honey or brn. sugar
- 1 c snow peas thinly sliced
- 1 1/2 tb lime juice
- 1/2 c chopped
- 1 c green beans thinly sliced, steamed and cooled
- 1 cucumber thinly sliced and quartered
- 6 thin slices ginger (i used more)
- 1 cn water chestnuts, sliced, canned
- 3 c basmati rice, cooked cooled (these can be cooked together)
- 1 c bean sprouts
- 1 ts ground chilli (i used cayenne pepper)
- 1 c orange finely diced
- 3 c rice, wild blend, cooked cooled (i used lundberg blend)
- Carbohydrate 459.997188430584 g
- Cholesterol 0 mg
- Fat 5.65638648625896 g
- Fiber 29.4353225353892 g
- Protein 65.8427959658302 g
- Saturated Fat 1.14116906299585 g
- Serving Size 1 1 Serving (2937g)
- Sodium 2105.92878150029 mg
- Sugar 430.561865895194 g
- Trans Fat 1.13901656694116 g
- Calories 2074 calories
Sauce: Combine sauce ingredients in saucepan, bring to rolling boil. Reduce heat, simmer until sauce is consistency of maple syrup, about 20 minutes. Remove from heat and cool. My personal preference is to half the soy sauce, water and honey or brn. sugar. You may want to experiment by making a whole batch and adding it to the salad to suit your preference. I used a considerable amount more cilantro, lime, and ginger than the recipe calls for but I love spicy things. Combine salad ingredients, drizzle sauce over and toss gently. Chill and serve. From: T Harman <T.Harman@m.cc.utah.edu>. Fatfree Digest [Volume 10 Issue 1] August 11, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV H Sauce: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
