DRESSING:

1/3 c. peanut oil
3 tbsp. Chinese sesame oil
1/2 c. orange juice
1 med. clove garlic, crushed
1/2 tsp. crushed red pepper
1 tsp. tamari
1 tsp. salt
2-3 scallions, minced

SALAD:

1/2 lb. mung bean sprouts
1 stalk celery, finely minced
1/2 c. raisins
1/2 c. chopped peanuts
1/2 c. toasted cashew pieces
2 tbsp. sesame seeds
1 c. mixed red & green bell pepper, sliced thinly
1 c. thinly sliced water chestnuts

Prep Time: 1 hour plus extra time to chill and marinate. Set up to cook 2 cups brown rice, cooked in 3 cups water until tender. While rice cooks, combine first 7 ingredients in a large bowl. Add the hot rice to bowlful of dressing. Then add remaining ingredients.