Oriental Brown Rice Salad with Cashews

Cook rice until tender (up to 60 minutes).

Cook snow pears in boiling water until tender, 2 to 3 minutes, and drain well. Cut into 1/2-inch diagonal pieces.

Slice scallion in 1/4-inch rings. Separate cashews into halves.

In a small jar, combine garlic, ginger, soy, vinegar, and oil and shake to combine.

Toss together rice and vegetables, and half the nuts; dress and toss to coat. Taste and season with salt and pepper if necessary. Serve at room temperature and garnish with remaining cashews and fresh cilantro leaves.

Source First Magazine, Salad Days (early 1990's)