Rice Salad With Tamari Sauce
|Brown rice||1 Cup (16 tbs)|
|Boiling water||1 3⁄4 Cup (28 tbs)|
|Raisins||1⁄2 Cup (8 tbs)|
|Green onions||2 , chopped|
|Toasted sesame seeds||1⁄4 Cup (4 tbs)|
|Fresh bean sprouts||1 Cup (16 tbs)|
|Toasted cashews||1 Cup (16 tbs)|
|Green pepper||1 Large, coarsely chopped|
|Celery stalk||1 , sliced diagonally|
|Chopped fresh parsley||2 Tablespoon|
|Fresh orange juice||1⁄4 Cup (4 tbs)|
|Vegetable oil||1⁄2 Cup (8 tbs)|
|Sesame oil||1 Tablespoon|
|Tamari sauce||1⁄4 Cup (4 tbs)|
|Dry sherry||2 Tablespoon|
|Lime||1 , juiced|
|Garlic||1 Clove (5 gm), finely chopped|
|Grated fresh ginger root||1 Teaspoon|
|Freshly ground pepper||To Taste|
1. In a large saucepan, combine rice with water. Cook over medium heat 30 minutes. Drain and let cool.
2. In a bowl, combine rice, raisins, onions, sesame seeds, bean sprouts, cashews, green pepper, celery and parsley. Toss thoroughly.
3. Into a blender or food processor, measure orange juice, oils, tamari sauce, sherry, lime juice, garlic and ginger root. Process until smooth. Season with salt and pepper to taste.
4. Pour over salad and toss. Chill about 2 hours. Serve on a bed of lettuce.