Sri Wasanos Infamous Indonesian Rice Salad Food

SRI WASANO'S INFAMOUS INDONESIAN RICE SALAD

Sri Wasano's Infamous Indonesian Rice Salad image

Cleaning out my cookbook cabinet. Setting aside recipes I'd still like to try. From the "Moosewood Cookbook". Does not include chill time.

Provided by charlie 5

Categories Low Cholesterol

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 22

Ingredients

2 cups brown rice
1/3 cup peanut oil
3 tablespoons sesame oil
1/2 cup orange juice
1 garlic clove, crushed
1/2 teaspoon crushed red pepper flakes
2 tablespoons tamari
1 teaspoon salt
1 -2 tablespoon honey (optional) or 1 -2 tablespoon brown sugar (optional)
2 tablespoons cider vinegar
1 cup chopped fresh pineapple
2 -3 scallions, minced
1 stalk celery, finely minced
1/2 lb fresh mung bean sprouts
1/2 cup raisins
1/2 cup chopped peanuts
1/2 cup toasted cashew pieces
2 tablespoons sesame seeds, toasted
1/2 cup red bell pepper, slices
1/2 cup green bell pepper, slices
1 cup thin sliced water chestnuts
1 cup raw snow peas (optional)

Steps:

Cook the brown rice in 3 C water until tender.
In a large bowl, combine peanut oil, sesame oil, orange juice, garlic, pepper flakes, tamari, salt, honey or brown sugar if desired, cider vinegar, pineapple.
Add the hot rice to the above mix and mix well. Stir in the scallions, celery, sprouts, raisins, peanuts, cashews, sesame seeds, bell peppers, water chestnuts and raw peas if desired. Mix well and serve.

INDONESIAN RICE SALAD

Indonesian Rice Salad image

I found this recipe in "Moosewood Cookbook" by Mollie Katzen. It is SO good. It has so many different ingredients that blend together perfectly.

Provided by SBMo3BB

Categories One Dish Meal

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 20

Ingredients

4 cups cooked brown rice
1/3 cup peanut oil
3 tablespoons sesame oil
1/2 cup orange juice
1 garlic clove
1/4 teaspoon cayenne pepper
2 tablespoons soy sauce
1 teaspoon salt
2 tablespoons apple cider vinegar
1 cup canned crushed pineapple
3 green onions, minced
1 stalk celery, minced
1/2 cup bean sprouts
1/2 cup raisins
1/2 cup peanuts, chopped
1/2 cup cashew pieces
2 tablespoons sesame seeds
1/2 cup green bell pepper, diced
1/2 cup red bell pepper, diced
1 cup water chestnut, minced

Steps:

Put cooked rice into a large bowl.
Add the peanut oil, sesame oil, orange juice, garlic, cayenne pepper, soy sauce, salt, cider vinegar, and pineapple and mix well.
Mix in the green onions, celery, sprouts, raisins, peanuts, cashews, sesame seeds, peppers, and water chestnuts.
Allow to chill and marinate.
Usually I can only wait an hour or so before I dig in!

Nutrition Facts : Calories 838.9, Fat 49.4, SaturatedFat 8, Sodium 1111.9, Carbohydrate 90.3, Fiber 9.8, Sugar 23.4, Protein 16.1

SRI WASANO'S INFAMOUS INDONESIAN RICE SALAD

Sri Wasano's Infamous Indonesian Rice Salad image

A wonderful combo of flavors and textures in this delightful salad! From the Moosewood Cookbook. TIME DOES NOT INCLUDE COOLING AND REFRIGERATION TIME!

Provided by Lori Loucas @jostlori

Categories Other Salads

Number Of Ingredients 23

Ingredients

FOR THE RICE:
2 cup(s) brown rice
3 cup(s) water
FOR THE DRESSING:
1/3 cup(s) peanut oil
3 tablespoon(s) toasted sesame oil
1/2 cup(s) orange juice
2 clove(s) garlic, minced
1 teaspoon(s) salt
2 tablespoon(s) soy sauce
1/2 teaspoon(s) crushed red pepper
2 tablespoon(s) rice or cider vinegar
1 cup(s) chopped fresh pineapple (ok to use canned-in-juice crushed pineapple)
FOR THE SALAD:
3 scallions, finely minced (white and green parts)
1 stalk(s) celery, finely minced
1 medium red or green bell pepper, thinly sliced
8 ounce(s) can water chestnuts, drained and thinly sliced
1/2 pound(s) mung bean sprouts, fresh
1/2 cup(s) raisins or currants, packed
1 cup(s) coarsely chopped peanuts and/or cashews, lightly toasted
2 tablespoon(s) sesame seeds, toasted
fresh snow peas, for garnish

Steps:

Place the rice and water in a saucepan. Bring to a boil, then lower heat, cover, and simmer until tender. About 35-45 minutes.
While the rice cooks, combine in a large bowl all the ingredients for the dressing.
When the rice has finished cooking, add the hot rice directly to the bowl containing the dressing. Mix well and let cool to room temperature.
After rice reaches room temperature, cover bowl tightly and refrigerate until cold.
Shortly before serving, stir in the salad ingredients (scallions thru sesame seeds). If using, garnish the bowl with thinly sliced snow peas.

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