"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

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.

Shelley Drnek
Added: Saturday, November 15, 2008


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

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.

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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