Ingredients
- 3 ounces celery, chopped
- 2 ounces shallots, chopped finely
- 6 ounces brown rice, cooked
- 2 tablespoons olive oil
- 2 teaspoons tarragon
- ¼ teaspoon dill
- ¾ teaspoon salt
- ½ teaspoon soy sauce
- 3 ounces broccoli sprouts
- 2 ounces macadamia nuts, chopped
- 3 ounces maple syrup
- 3 ounces cider vinegar
How to Make It
- Sauté celery and shallots with brown rice in a skillet with olive oil for 5 minutes.
- Add herbs, salt, and soy sauce. Transfer to bowl.
- Add sprouts, macadamias, maple syrup and cider vinegar.
- Mix well and serve at room temperature.
