"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Indonesian Rice Salad Recipe

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This recipe for Indonesian Rice Salad, by , is from FAMILY FAVORITES 2007, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Beth & Tom Long
Added: Friday, June 22, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 c. cooked brown rice
1/2 c. raisins
4 green onions, chopped
1/4 C. toasted sesame seeds
1/2 C. thinly sliced water chestnuts
1 c. fresh bean sprouts
1/2 c. toasted cashews
2 stalks celery, sliced diagonally
fresh parsley

OPTIONS: 1/2 c. bamboo shoots; fresh, raw snowpeas; fresh pineapple chunks; unsweetened toasted coconut.

DRESSING: 1 c. orange juice, 1/2 c. safflower oil, 1 T. sesame oil, 3-4 T tamari (soy) sauce, 2 T dry white wine, juice/1-2 lemons, 1-2 cloves minced garlic, 1 tsp. fresh ginger root (minced), salt & pepper

Directions:
Directions:
Combine all salad ingredients. Add dressing about 2 hours before serving. When ready to serve, stir and top with Duck Sauce (available in Oriental section at grocery.

Number Of Servings:
Number Of Servings:
6+
Preparation Time:
Preparation Time:
30-45 minutes
Personal Notes:
Personal Notes:
Cook rice earlier in the day and allow to cool. Do not add dressing until about 2 hrs. before serving. Add cashews, bean sprouts, snow peas right before serving. Enjoy!

 

 

 

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