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 the Word became flesh, and dwelt among us, and we saw His glory, glory as of the only begotten from the Father, full of grace and truth. (John 1:14)