Asian Brown Rice Salad With Cashews Recipe

• 1 c. Brown rice, dry measure
• 4 ounce Snow peas
• 1 x Scallion
• 1/4 c. Cashews, dry-roasted
• 1/4 tsp Chopped garlic
• 1 tsp Chopped ginger
• 1 1/2 Tbsp. Soy sauce, low sodium
• 1 1/2 Tbsp. Rice wine vinegar
• 4 1/2 Tbsp. Salad oil, light Salt and pepper Fresh cilantro leaves, for garnish

1. Cook rice till tender (up to 60 min).
2. Cook snow pears in boiling water till tender, 2 to 3 min, and drain well.
3. Cut into 1/2-inch diagonal pcs.
4. Slice scallion in 1/4-inch rings.
5. Separate cashews into halves.
6. In a small jar, combine garlic, ginger, soy, vinegar, and oil and shake to combine.
7. Toss together rice and vegetables, and half the nuts; dress and toss to coat.
8. Taste and season with salt and pepper if necessary.
9. Serve at room temperature and garnish with remaining cashews and fresh cilantro leaves.

brown rice, peas, scallion, cashews, garlic, ginger, soy sauce, rice wine vinegar, salad oil

Taken from cookeatshare.com/recipes/asian-brown-rice-salad-with-cashews-70174 (may not work)