- 2 cups cooked, cooled brown rice*
- 1/2 cup raisins
- 2 chopped scallions
- 1/4 cup toasted sesame seeds
- 1/2 cup thinly-sliced water chestnuts
- 1 cup fresh mung bean sprouts
- 1/4 cup toasted cashews
- 1 large, chopped green pepper
- 1 stalk chopped celery (it looks nice if you slice it on the diagonal) fresh parsley
- Salad Dressing:
- 3/4 cup orange juice
- 1/2 cup safflower oil
- 1 tablespoons sesame oil
- 3 - 4 tablespoons. Tamari Sauce
- 2 tablespoons dry sherry
- Juice of one lemon
- 1 - 2 cloves minced garlic
- 1/2 - 1 teaspoon freshly grated ginger root
- salt and pepper
- *1 cup raw rice cooked in 1 3/4 cups boiling, salted water.
