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Rice Salad With Tamari Sauce

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  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
  Lettuce 2
  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
  Salt To Taste
  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.

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