INGREDIENTS
2 c. Goose Valley Brown & Wild Rice Fusion
4 c. Water
¼ c. Peanut Butter
1 tsp. Ginger Paste
3 tbsp. Soy Sauce
2 tbsp. Honey
1 tbsp. Sesame Oil
1 tsp. Olive Oil
1 tbsp. Lime Juice
½ tsp. Salt
2 tbsp. Water
1 c. Red Cabbage, shredded
½ c. Red Bell Pepper, diced
½ Red Onion, diced
½ c. Shredded Carrots
¼ c. Fresh Cilantro, chopped
1 c. Cashew Halves
PREPARATION
Bring 2c. Brown & Wild Rice Fusion and 4c. water to a gentle boil. Stir and cover. Turn the rice down to a simmer and cook for 30 minutes. Drain excess liquid. Pour rice onto sheet pan and let rice cool to room temperature.
In a bowl whisk together peanut butter, ginger, soy sauce, honey, sesame oil, olive oil, lime juice, salt, and water.
To the bowl add cooked rice, cabbage, pepper, onion, carrots, cilantro, and cashews. Fold all ingredients until evenly incorporated. Serve cold.