Title: Italian Rice
Categories: Vegetarian Vegan Entree Easy
Yield: 1 Servings

3	oz	Celery; chopped
1 1/3	oz	Shallots; chopped finely
3	oz	Brown rice; cooked
2	tb	Sunflower oil
1 1/2	ts	Tarragon
1/4	ts	Dill
3/4	ts	Salt
1/4	ts	Soy sauce
3	oz	Alfalfa sprouts
1 1/2	oz	Cashews; chopped
3	ts	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.

From DEEANNE's recipe files

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