Recipe for Brown Jasmine Rice Salad


1/2 cup chopped
1 cilantro
6 thin ginger slices (i used
1 more)
2 tablespoon fresh lime juice
1/2 cup soy sauce
2 1/2 cup water
1/2 cup honey or brn. sugar
3 cup cooked and cooled wild blend
1 rice (i used lundberg
1 blend)
3 cup cooked and cooled basmati
1 rice (these can be cooked
1 together)
1 teaspoon ground chilli (i used
1 cayenne pepper)
1 cup green beans thinly sliced
1 steamed and cooled
1 cup snow peas, thinly sliced
1 cucumber thinly sliced and
1 quartered
1 cup bean sprouts
1 cup finely diced orange
1 cup finely diced tart apple
1 chunks
1 can sliced water chestnuts
1/2 cup chopped cilantro
1 1/2 tablespoon lime juice


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.

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