BROWN RICE SALAD WITH CASHEWS

FOR THE SALAD:
3 cups cooked, cooled brown rice
1/2 cup raisins
2 green onions, sliced with tops
1/4 cup sesame seeds, toasted*
1/2 cup thinly sliced water chestnuts or bamboo shoots
1 cup fresh mung bean sprouts
1 large bell pepper, chopped
1 rib of celery, sliced
Chopped fresh parsley, to taste
1/4 cup dry-roasted cashews

FOR THE ORANGE-SESAME DRESSING:
3/4 cup orange juice
1/2 cup salad oil
1 tablespoon dark sesame oil
3 to 4 tablespoons tamari or soy sauce
2 tablespoons dry sherry
Juice of 1 lemon
1 or 2 garlic cloves, minced
1/2 to 1 teaspoon minced fresh ginger
Salt and pepper to taste

Combine salad ingredients in large bowl, holding out cashews until right before serving.

Combine dressing ingredients and whisk until blended. Toss together and add cashews at the last minute.

*To toast sesame seeds, place them in a dry skillet over medium heat for about 2 minutes.

Makes 8 servings
Source: The Junior League Centennial Cookbook by the Association of Junior Leagues International Inc.