Italian Rice
Yield
2 servingsPrep
5 minCook
5 minReady
15 minLow Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | ounces |
celery
chopped |
|
| 1 ⅓ | ounces |
shallots
finely chopped |
|
| 3 | ounces |
brown rice
cooked |
|
| 2 | tablespoons |
sunflower oil
|
|
| 1 ½ | teaspoons |
tarragon leaves
|
|
| ¼ | teaspoon |
dill weed
|
|
| ¾ | teaspoon |
salt
|
|
| ¼ | teaspoon |
soy sauce, tamari
|
|
| 3 | ounces |
alfalfa sprouts
|
|
| 1 ½ | ounces |
cashew nuts
chopped |
|
| 3 | teaspoons |
apple cider vinegar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 86.7 | ml/g |
celery
chopped |
|
| 38.5 | ml/g |
shallots
finely chopped |
|
| 86.7 | ml/g |
brown rice
cooked |
|
| 3E+1 | ml |
sunflower oil
|
|
| 7.5 | ml |
tarragon leaves
|
|
| 1.3 | ml |
dill weed
|
|
| 3.8 | ml |
salt
|
|
| 1.3 | ml |
soy sauce, tamari
|
|
| 86.7 | ml/g |
alfalfa sprouts
|
|
| 43.3 | ml/g |
cashew nuts
chopped |
|
| 15 | ml |
apple cider vinegar
|
|
Directions
Sauté 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.
