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spiced brown rice salad

  • 6servings

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Source: www.astray.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B6, B9, H
MineralsNatrium, Fluorine, Chromium, Manganese, Iron, Magnesium, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 1/2 cup Water

  2. 1 teaspoon Salt

  3. 1 teaspoon Salad oil

  4. cup Brown rice

  5. cup Raisins

  6. cup Frozen peas

  7. 3 tablespoons White wine vinegar

  8. teaspoon Sugar

  9. teaspoon Ground cardamom

  10. teaspoon Whole cloves

  11. cup Salad oil

  12. 1 Inch cinnamon stick

  13. cup Cucumber -- diced

  14. cup Cashews, dry-roasted --

  15. Chopped 3 Green onions -- thinly

  16. Sliced cup Mayonnaise

  17. cup Yogurt

Instructions Jump to Ingredients ↑

  1. In a medium saucepan bring the water to a boil with salt and the 1 teaspoon oil. Mix in rice and raisins. Cover, reduce heat, and simmer for 40 to 45 minutes, until rice is just tender. Mix in peas and let cool to room temperature.

  2. In a large bowl mix vinegar, sugar, cardamom, and cloves. Using a whisk or fork, gradually beat in the ⅓ cup oil until well combined. Lightly mix in cooled rice, cinnamon stick, cucumber, cashews, and onion. Cover and refrigerate for about 2 hours to blend flavors.

  3. Mix mayonnaise and yogurt until smooth. Fold into rice mixture. Serve in lettuce-lined bowl.

  4. Recipe By : the California Culinary Academy File

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