Indonesian Rice Salad
- 2 c. brown rice
- 3 scallions, finely chopped
- 1 stalk celery, finely chopped
- 1 red bell pepper, chopped
- 1 8 oz can water chestnuts, drained
- 1 15 oz can baby corn, drained
- ½ pound bean sprouts
- ½ c. raisins
- ½ c. chopped peanuts
Dressing
- 3 t. sesame oil
- ¼ c. frozen orange juice concentrate mixed with ¼ c. water
- 2 cloves garlic, pressed
- 3 T soy sauce
- 2 T rice vinegar
- ½ t. crushed red pepper
- 1 c. crushed pineapple
Cook rice, using your favorite method. Allow to cool, place in a large bowl, and add remaining ingredients. Combine dressing ingredients, pour over salad, and toss to mix.
Return to Asian Recipes |
|