Indonesian Crunchy Brown Rice Salad

Indonesian Crunchy Brown Rice Salad

Ingredients

2 cups of raw brown rice cooked in 3 1/2 cups
of water until tender and all water is absorbed,
about 30 - 45 minutes.

1/3 cup of extra virgin olive oil
1/2 cup of orange juice
1 small garlic clove, crushed
2 Tbsp. of Tamari
2 Tbsp. of cider vinegar
1/2 cup of celery, cut into "chunks"
3 green onions, chopped (include some of the green)
2 Tbsp. of sesame seeds
1/2 cup of raisins
1/2 cup of sliced water chestnuts
1/2 cup of raw cashew pieces
1/2 cup of carrot, cut into "chunks"
3/4 cup of red bell peppers, cut into thin strips
3/4 cup of raw, fresh snow peas

How we make it

In a large bowl combine the oil, orange juice, garlic,
Tamari and vinegar.

Add the hot, cooked rice to the dressing.

Add in the remaining ingredients and toss gently but
thoroughly.

Allow to marinate and chill for at least one hour.
Serve on a bed of spinach leaves topped with sprouts.

Makes 4 to 6 servings