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Rice Pasta With Bok Choy And Ground Cashews

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Ingredients
For dressing
  Sesame oil 4 Tablespoon
  Tamari sauce 4 Tablespoon
  Fennel seed 1⁄2 Teaspoon
  Dried basil 1⁄2 Teaspoon
For salad
  Celery stalks 3 , diagonally sliced into strips
  Bok choy stalks 7 , julienned, shredded
  Canned sliced water chestnuts 5 Ounce (1 can)
  Cayenne pepper 1⁄4 Teaspoon
  Garlic 3 Clove (15 gm), minced
  Cumin 1⁄2 Teaspoon
  Black pepper 1 Teaspoon
  Scallions 1 Bunch (100 gm), sliced
  Roasted cashews 1 Cup (16 tbs), coarsely chopped
  Salt To Taste
Directions

MAKING
1. Cook spaghetti as per instructions. When completely cooked run the pasta under cold water.
2. Drain the excess water.
3. Prepare the dressing. Place it in the salad bowl.
4. Place the pasta in the bowl with dressing. Separate the coating strands as you mix.
5. Combine bok choy and celery.
6. Cut the scallion bottoms lengthwise and slice them.
7. Mix them with the salad, cashew meal and water chestnuts.
8. Toss salad.
9. Taste and adjust the seasons.

SERVING
10. Serve Rice Pasta With Bok Choy And Ground Cashews at room temperature.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Rice
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes
Servings: 
4

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