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.
 
 
 "Give us this day our daily bread." (Matthew 6:11)