Indonesian Rice Salad

Ordinary Out of the

 

OOO by Kate Krukowski Gooding
The combination of the sweet, tangy, and salty with the textures and colors make this salad in high demand in your kitchen. It is an easy summer salad for any gathering and goes well with everything, especially on the grill.

This is my number one most requested salad. It is great warm or chilled.   

Indonesian Rice Salad

Ingredients
Serves 2-4
2 cups brown rice
1/3 cup peanut oil    
¼ cup sesame seed oil
½ cup orange juice
2 tablespoons soy sauce
1 cup crushed pineapple
1 tablespoon honey
3 scallions, minced
½ pound mung bean sprouts
1 cup raisins
½ cup chopped peanuts
2 tablespoons sesame seeds
2 cups red, orange, and yellow peppers, diced
1 cup water chestnuts, slightly chopped

Directions
1. Cook brown rice in 3 cups water.  
2. Wisk together peanut oil, sesame seed oil, orange juice, soy sauce, crushed pineapple and honey to make the dressing.
3. Add scallions, bean sprouts, raisins, chopped peanuts, toasted cashews, sesame seeds, peppers, and water chestnuts to hot, cooked rice. Pour dressing over rice and vegetables, mix and enjoy.

 

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You can find Kate Gooding's book, Black Fly Stew - Wild Maine Recipes at Foodie's Emporium! Click here Kate has published three cookbooks: Wild Maine Recipes and Simple Gourmet Lamb with Side Dishes and Wine Pairings. She is currently is working on her one in the Black Fly Stew series – which carries and an international flair. More information at www.blackflystew.com

And visit Foodie's Emporium for Unique Kitchen items!

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