2 c. cooked, cooled brown rice
1/2 c. raisins
2 chopped scallions
1/4 c. toasted sesame seeds
1/2 c. thinly sliced water chestnuts
1 c. fresh mung bean sprouts
1/4 c. toasted cashews
1 lg. chopped green pepper
1 stalk chopped celery (it looks nice if you slice it on the diagonal)
Fresh parsley

DRESSING:

3/4 c. orange juice
1/2 c. safflower oil
1 tbsp. sesame oil
3-4 tbsp. tamari sauce
2 tbsp. dry sherry
Juice of 1 lemon
1-2 cloves minced garlic
1/2 - 1 tsp. freshly grated ginger root
Salt and pepper

Combine all ingredients and serve chilled on greens. Top with Duck Sauce, which, along with bean sprouts, sesame oil and ginger root is available in most oriental food supply stores.

Variations to this recipe:
1/2 c. thinly sliced bamboo shoots
Fresh, raw snow peas
Fresh pineapple chunks
Toasted coconut (unsweetened)

1 cup raw rice cooked in 1 3/4 cups boiling, salted water.