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LOCATION: Recipes >> Salad Recipes >> Brown Rice 02

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Brown Rice Salad

3 cups steamed brown rice

1 bunch asparagus, chopped in 1 lengths, lightly steamed and chilled
3 stalks celery, chopped
1 large sweet red pepper, chopped
2 roma tomatoes, chopped large
1 bunch green onions, chopped
2 carrots, chopped

3 TBSP. sesame seeds, dry roasted
3/4 cup cashew pieces, preferably dry-roasted

4-inch piece fresh ginger

3 TBSP. Basalmic vinegar
3 TBSP. Light olive oil
1 tsp. Garlic powder
salt to taste

Combine 1-1/2 cups raw brown rice with 3-1/4 cups water and steam
for 25-30 minutes. When all water has cooked away, fluff the rice
with a fork and allow it to cool to lukewarm.

While rice is cooking prepare asparagus tender-crisp and allow to
cool.

Chop remaining vegetables. When rice is lukewarm, stir all vegetables
in with the rice.

Peel and chop the fresh ginger into approx. 1/2-inch cubes. Put
two or three pieces of ginger in a garlic press and press out the
fresh ginger juice into the salad mixture, stirring it through to
distribute it evenly as you go along.

Put the sesame seeds in a cast iron skillet over high heat, shake
and stir just until the seeds barely begin to turn brown, then
remove from heat.

Stir sesame seeds and cashews into salad mixture. Whisk together
dressing ingredients. Toss together with salad, adding more salt
if needed. More vinegar and/or oil may be added, but be careful
not to overdress the salad as you want the texture to be light and
crunchy.

Chill salad thoroughly (at least 1 hour) before serving. This
salad is delicious 2-3 days after preparation.

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