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Indonesian Rice Salad

Canadian.Recipes's picture
Ingredients
  Water 4 1⁄2 Cup (72 tbs)
  Long grain rice 2 Cup (32 tbs)
  Mung bean sprouts 1 1⁄2 Cup (24 tbs)
  Green onions 1 Bunch (100 gm), trimmed and sliced
  Red bell pepper 1 , cored, seeded and chopped
  Green bell pepper 1 , cored, seeded and chopped
  Toasted coconut 3⁄4 Cup (12 tbs)
  Raisins 3⁄4 Cup (12 tbs)
  Canned sliced water chestnuts 5 1⁄2 Ounce, drained (1 Can)
  Cashews 1⁄2 Cup (8 tbs)
  Sesame seeds 1⁄3 Cup (5.33 tbs)
For dressing
  Freshly squeezed orange juice 1⁄2 Cup (8 tbs)
  Vegetable oil 1⁄4 Cup (4 tbs)
  Soy sauce 1⁄4 Cup (4 tbs)
  Freshly squeezed lemon juice 3 Tablespoon
  Honey 2 Tablespoon
  Sesame oil 1 1⁄2 Tablespoon
  Garlic 5 Clove (25 gm), minced
  Powdered ginger 1 Teaspoon
  Freshly ground black pepper To Taste
  Salt To Taste
Directions

BRING THE WATER to a boil, stir in the rice, and return just to a boil.
Lower the heat, cover the pan, and simmer until the rice is tender and all the water is absorbed, about 20 minutes.
When cooked, transfer the rice to a large bowl.
FOR THE DRESSING, stir together the orange juice, vegetable oil, soy sauce, lemon juice, honey, sesame oil, garlic, and ginger in a small bowl.
Season to taste with salt and pepper.
Pour the dressing over the warm rice and toss gently until well mixed.
Refrigerate until thoroughly chilled, about 2 hours.
WHEN THE RICE is chilled, add the bean sprouts, green onions, bell peppers, coconut, raisins, water chestnuts, cashews, and sesame seeds.
Toss well.
Taste for seasoning and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Side Dish
Method: 
Mixing
Dish: 
Salad
Ingredient: 
Rice
Interest: 
Everyday

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