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"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 is from FAMILY FAVORITES 2007, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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