1 cup brown basmati rice
1/2 bunch green onions, thinly sliced
3 cups sprouts (radish, broccoli, alfalfa...)
2/3 cup carrots, grated
1 cup roasted, unsalted cashews
2 tablespoons tamari
3 tablespoons olive oil
1/2 teaspoon minced garlic
3 teaspoons basil
water
Bring 1 1/2 c water to a boil, add rice, and simmer, covered, for 35 minutes. Place rice in a bowl when done. In a blender, mix together cashews, tamari, olive oil, garlic, basil and 2/3 cup water until smooth. Add this to the rice and mix together. Allow this to cool completely. Once cool, add the onions, sprouts and carrots.
1/2 bunch green onions, thinly sliced
3 cups sprouts (radish, broccoli, alfalfa...)
2/3 cup carrots, grated
1 cup roasted, unsalted cashews
2 tablespoons tamari
3 tablespoons olive oil
1/2 teaspoon minced garlic
3 teaspoons basil
water
Bring 1 1/2 c water to a boil, add rice, and simmer, covered, for 35 minutes. Place rice in a bowl when done. In a blender, mix together cashews, tamari, olive oil, garlic, basil and 2/3 cup water until smooth. Add this to the rice and mix together. Allow this to cool completely. Once cool, add the onions, sprouts and carrots.
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