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Brown Jasmine Rice Salad

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: BROWN JASMINE RICE SALAD
 Categories: Digest, August
      Yield: 1 Servings
 
MMMMM---------------------------SAUCE--------------------------------
    1/2 c  Chopped
           Cilantro
      6    Thin ginger slices (I used
           More)
      2 tb Fresh lime juice
    1/2 c  Soy sauce
  2 1/2 c  Water
    1/2 c  Honey or brn. sugar

MMMMM---------------------------SALAD--------------------------------
      3 c  Cooked and cooled Wild Blend
           Rice (I used Lundberg
           Blend)
      3 c  Cooked and cooled Basmati
           Rice (these can be cooked
           Together)
      1 ts Ground chilli (I used
           Cayenne pepper)
      1 c  Green beans thinly sliced
           Steamed and cooled
      1 c  Snow peas, thinly sliced
      1    Cucumber thinly sliced and
           Quartered
      1 c  Bean sprouts
      1 c  Finely diced orange
      1 c  Finely diced tart apple
           Chunks
      1 cn Sliced water chestnuts
    1/2 c  Chopped cilantro
  1 1/2 tb 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.
  
  From: T Harman . Fatfree Digest [Volume 10
  Issue 1] August 11, 1994. Formatted by Sue Smith, S.Smith34,
  TXFT40A@Prodigy.com using MMCONV H Sauce:
 
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