3 oz Celery; chopped

1 1/3 oz Shallots; chopped finely

3 oz Brown rice; cooked

2 tb Sunflower oil

1 1/2 ts Tarragon

1/4 ts Dill

3/4 ts Salt

1/4 ts Soy sauce

3 oz Alfalfa sprouts

1 1/2 oz Cashews; chopped

3 ts Cider vinegar

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. From DEEANNE's recipe files