Ingredients

3 ounce celery; chopped
1 1/3 ounce shallots; chopped finely
3 ounce brown rice; cooked
2 Tbsp. sunflower oil
1 1/2 tsp. tarragon
1/4 tsp. dill
3/4 tsp. salt
1/4 tsp. soy sauce
3 ounce alfalfa sprouts
1 1/2 ounce cashews; chopped
3 tsp. cider vinegar

Cooking Instructions

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.
 
 
"For the bread of God is that which comes down out of heaven, and gives life to the world." (John 6:33)