3 ounces celery, chopped
1-1/3 ounces shallots, chopped finely
3 ounces brown rice, cooked
2 tablespoons sunflower oil
1-1/2 teaspoons tarragon
1/4 teaspoon dill
3/4 teaspoon salt
1/4 teaspoon soy sauce
3 ounces alfalfa sprouts
1-1/2 ounces cashews, chopped
3 teaspoons cider vinegar
Saute celery and shallots with brown rice in a skillet with sunflower oil for 5 minutes. Add herbs, salt, and soy sauce. Transfer to bowl; add sprouts, cashews and cider vinegar. Mix well and serve at room temperature.
Makes 2 servings.