"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Indonesian Rice Salad Recipe

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

Contributor:  
Contributor:  
Shelley Drnek
Added: Saturday, November 15, 2008

Category:
Category:

Ingredients:  
Ingredients:  
DRESSING:
1/2 cup orange juice
1/4 cup vegetable oil
2 Tbsp. olive oil
4 Tbsp. tamarind
2 tsp. roasted sesame oil
Salt & pepper to taste

SALAD:
2 cups short-grain brown rice - cooked
1 cup bean sprouts
1/2 lb. snow peas, briefly covered and chopped
1 green pepper, chopped
2 ribs celery with leaves, chopped
1 bunch green onions, chopped
3/4 cup currants, plumped in boiling water and drained.

Directions:
Directions:
Cook and cool rice. Cook snow peas in boiling water, put into cold water and cut in to pieces. Blend dressing and toss with rice, vegetables and currants. Chill.

Then mix:
3/4 cup roasted slivered almonds
1/2 cup parsley
1 bunch cilantro, chopped
1 20-oz. can drained pineapple chunks (halved) or tidbits

Combine everything and serve.

Personal Notes:
Personal Notes:
Someone brought this salad to a Tower Park ski trip. Everyone enjoyed it.

 

 

 

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