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.
 
 
"And we know that God causes all things to work together for good to those who love God, to those who are called according to His purpose." (Romans 8:28)