Title: Italian Rice
Categories: Vegetarian, Vegan, Main dish, 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini