Italian Rice

• 3 ounces celery chopped
• 113 ounces shallots finely chopped
• 3 ounces brown rice cooked
• 2 tablespoons sunflower oil
• 1 1/2 teaspoons tarragon leaves
• 1/4 teaspoon dill weed
• 3/4 teaspoon salt
• 1/4 teaspoon soy sauce, tamari
• 3 ounces alfalfa sprouts
• 1 1/2 ounces cashew nuts chopped
• 3 teaspoons apple cider vinegar

1. Saute celery and shallots with brown rice in a skillet with sunflower oil for 5 minutes.
2. Add herbs, salt, and soy sauce.
3. Transfer to bowl, add sprouts, cashews and cider vinegar.
4. Mix well and serve at room temperature.

celery, shallots, brown rice, sunflower oil, tarragon, dill weed, salt, soy sauce, alfalfa sprouts, nuts, apple cider vinegar

Taken from recipeland.com/recipe/v/italian-rice-34211 (may not work)