Brown Jasmine Rice Salad Recipe

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Servings: 1


  • 1/2 c. Minced Cilantro
  • 6 x Thin ginger slices (I used More)
  • 2 Tbsp. Fresh lime juice
  • 1/2 c. Soy sauce
  • 2 1/2 c. Water
  • 1/2 c. Honey or possibly brn. sugar
  • 3 c. Cooked and cooled Wild Blend Rice (I used Lundberg Blend)
  • 3 c. Cooked and cooled Basmati Rice (these can be cooked Together)
  • 1 tsp Grnd chilli (I used Cayenne pepper)
  • 1 c. Green beans thinly sliced Steamed and cooled
  • 1 c. Snow peas, thinly sliced
  • 1 x Cucumber thinly sliced and Quartered
  • 1 c. Bean sprouts
  • 1 c. Finely diced orange
  • 1 c. Finely diced tart apple Chunks
  • 1 can Sliced water chestnuts
  • 1/2 c. Minced cilantro
  • 1 1/2 Tbsp. Lime juice


  1. Sauce: Combine sauce ingredients in saucepan, bring to rolling boil. Reduce heat, simmer till sauce is consistency of maple syrup, about 20 min.
  2. Remove from heat and cold.
  3. My personal preference is to half the soy sauce, water and honey or possibly brn.
  4. sugar. You may want to experiment by making a whole batch and adding it to the salad to suit your preference. I used a considerable amount more cilantro, lime, and ginger than the recipe calls for but I love spicy things.
  5. Combine salad ingredients, drizzle sauce over and toss gently. Refrigerateand serve.
  6. using MMCONV H Sauce:


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