thai cashew mushroom rice salad

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* Exported from MasterCook *

 

Thai Cashew, Mushroom and Rice Salad

 

Recipe By :Sarina Jacobson 2002

Serving Size : 4 Preparation Time :0:00

Categories : Salads Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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1 tablespoon toasted sesame oil

1 tablespoon soy sauce

2 cups thinly sliced button mushrooms

1/4 cup finely chopped spring onions

1/2 cup roasted salted cashew nuts

2 cups short-grain brown rice -- cooked

2 cloves garlic -- crushed

1/4 teaspoon fresh chile pepper -- seeded and crushed

1/4 teaspoon peeled and grated fresh ginger

1/4 cup fresh coriander -- finely chopped

1/4 cup coconut cream

1/4 teaspoon fructose (or sugar)

1/4 teaspoon herb salt

1 pinch ground lemongrass

few fresh coriander leaves (cilantro) -- to garnish

 

Heat the oil and soy sauce in a deep frying pan or wok.

 

Add the mushrooms and cook on low until all the liquid has evaporated.

 

Stir in the spring onions and cashews and fry gently on low for a few minutes.

Remove from heat and set aside.

 

Place the cooked rice into a mixing bowl. Add the mushrooms, garlic, chilli,

ginger, coriander, coconut cream, fructose, salt and lemongrass. Mix thoroughly

and then transfer to a sald bowl. Garnish with fresh coriander leaves.

 

 

Source:

" Fields of Flavour [iSBN: 1868726800] "

Copyright:

" Struik (South Africa) see http://iafrica.com/highlife/kitchenlife/960884.htm "

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Per Serving (excluding unknown items): 534 Calories; 19g Fat (31.7% calories

from fat); 11g Protein; 81g Carbohydrate; 3g Dietary Fiber; trace Cholesterol;

267mg Sodium. Exchanges: 5 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit;

3 1/2 Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 4204 3585 902505 2367 0 0 630 0 0 1440 0 802 26544