Brown Jasmine Rice Salad

• 1/2 cup cilantro chopped
• 6 slices ginger thin
• 2 tablespoons lime juice
• 1/2 cup soy sauce, tamari
• 2 1/2 cups water
• 1/2 cup honey or brown sugar
• 3 cups wild rice cooked and cooled
• 3 cups basmati rice cooked and cooled
• 1 teaspoon red pepper flakes ground, or cayenne pepper
• 1 cup green beans thinly sliced, steamed and cooled
• 1 cup snow pea pods thinly sliced
• 1 each cucumbers thinly sliced and quartered
• 1 cup mung bean sprouts
• 1 cup oranges finely diced
• 1 cup apples, granny smith finely diced
• 1 can water chestnuts sliced
• 1/2 cup cilantro chopped
• 1 1/2 tablespoons lime juice

1. Sauce: Combine sauce ingredients in saucepan, bring to rolling boil.
2. Reduce heat, simmer until sauce is consistency of maple syrup, about 20 minutes.
3. Remove from heat and cool.
4. Combine salad ingredients, drizzle sauce over and toss gently.
5. Chill and serve.

cilantro, ginger thin, lime juice, soy sauce, water, honey, wild rice, basmati rice, red pepper, green beans, snow pea pods, cucumbers, bean sprouts, oranges, apples, water, cilantro, lime juice

Taken from recipeland.com/recipe/v/brown-jasmine-rice-salad-43590 (may not work)