Indonesian Rice Salad

2 cups short grain brown rice

1/3 cup peanut oil

3 T toasted sesame oil

½ cup orange juice

1 medium clove garlic, crushed

½ t crushed red hot pepper

2 T tamari

1 t salt

2 T honey

2 T cider vinegar

1 cup chopped pineapple

2-3 minced scallions

1 stalk celery, finely minced

½ cup raisins

½ cup chopped roasted peanuts

½ cup toasted cashew pieces

2 T sesame seeds

1 cup mixed red and green bell pepper, diced

 

Optional:

1 cup thinly sliced water chestnuts

a handful of fresh, raw snow peas

½ lb. fresh mung bean sprouts

Set up to cook: short grain brown rice in 3 cups water. While rice cooks, combine in a large bowl the peanut oil, toasted sesame oil, orange juice, crushed garlic, red hot pepper, tamari, salt, honey, cider vinegar,and chopped pineapple. Add hot rice to dressing, mix well, and add in the scallions, celery, raisins, roasted peanuts, cashew pieces, sesame seeds, and bell peppers. Optional ingredients could be water chestnuts, raw snow peas, or mung bean sprouts.

copyright © Katzen, Mollie. The Moosewood Cookbook. Ten Speed Press, Berkeley, CA, 1977.