Sri Wasano's Infamous Indonesian Rice Salad

Source: Moosewood Cookbook 1992

About 1 hour to prepare, plus time to chill.   Yield: 4 to 6 servings

1) Place in a saucepan. Bring to a boil, lower heat, cover, and simmer until tender (35 to 45 minutes).

2 cups brown rice

3 cups water

2) while the rice cooks, combine in a large bowl:

1/3 cup peanut oil

3 Tbs. Chinese sesame oil

1/2 cup orange juice

I to 2 medium cloves garlic, minced 1 tsp. salt

2 Tbs. soy sauce

1/2 tsp. crushed red pepper (to taste)

2 Tbs. rice or cider vinegar

I cup chopped fresh pineapple (also ok

to use canned-in-juice crushed pineapple)

3) Add the hot rice directly to the bowlful of dressing. Mix well. When it has cooled to room temperature, cover tightly and refrigerate until cold. Shortly before serving, stir in:

3 scallions, finely minced (whites and greens)

I stalk celery, finely minced

1 medium-sized red or

green

bell pepper, thinly

sliced

1 8-02. can water chestnuts, drained & thinly sliced 1/2 lb. fresh mung bean sprouts

1/2 cup (packed) raisins or currants

1 cup coarsely chopped peanuts and/or cashews, lightly toasted 

2 Tbs. sesame seeds