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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Indonesian Rice Salad Recipe

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This recipe for Indonesian Rice Salad is from Recipes Through The Generations, 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:  
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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