Best Indonesian Rice Salad With Fresh Dates Recipes

SRI WASANO'S INFAMOUS INDONESIAN RICE SALAD

Sri Wasano's Infamous Indonesian Rice Salad image

Cleaning out my cookbook cabinet. Setting aside recipes I'd still like to try. From the "Moosewood Cookbook". Does not include chill time.

Provided by charlie 5

Categories Low Cholesterol

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 22

Ingredients

2 cups brown rice
1/3 cup peanut oil
3 tablespoons sesame oil
1/2 cup orange juice
1 garlic clove, crushed
1/2 teaspoon crushed red pepper flakes
2 tablespoons tamari
1 teaspoon salt
1 -2 tablespoon honey (optional) or 1 -2 tablespoon brown sugar (optional)
2 tablespoons cider vinegar
1 cup chopped fresh pineapple
2 -3 scallions, minced
1 stalk celery, finely minced
1/2 lb fresh mung bean sprouts
1/2 cup raisins
1/2 cup chopped peanuts
1/2 cup toasted cashew pieces
2 tablespoons sesame seeds, toasted
1/2 cup red bell pepper, slices
1/2 cup green bell pepper, slices
1 cup thin sliced water chestnuts
1 cup raw snow peas (optional)

Steps:

Cook the brown rice in 3 C water until tender.
In a large bowl, combine peanut oil, sesame oil, orange juice, garlic, pepper flakes, tamari, salt, honey or brown sugar if desired, cider vinegar, pineapple.
Add the hot rice to the above mix and mix well. Stir in the scallions, celery, sprouts, raisins, peanuts, cashews, sesame seeds, bell peppers, water chestnuts and raw peas if desired. Mix well and serve.

INDONESIAN RICE SALAD

Indonesian Rice Salad image

I found this recipe in "Moosewood Cookbook" by Mollie Katzen. It is SO good. It has so many different ingredients that blend together perfectly.

Provided by SBMo3BB

Categories One Dish Meal

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 20

Ingredients

4 cups cooked brown rice
1/3 cup peanut oil
3 tablespoons sesame oil
1/2 cup orange juice
1 garlic clove
1/4 teaspoon cayenne pepper
2 tablespoons soy sauce
1 teaspoon salt
2 tablespoons apple cider vinegar
1 cup canned crushed pineapple
3 green onions, minced
1 stalk celery, minced
1/2 cup bean sprouts
1/2 cup raisins
1/2 cup peanuts, chopped
1/2 cup cashew pieces
2 tablespoons sesame seeds
1/2 cup green bell pepper, diced
1/2 cup red bell pepper, diced
1 cup water chestnut, minced

Steps:

Put cooked rice into a large bowl.
Add the peanut oil, sesame oil, orange juice, garlic, cayenne pepper, soy sauce, salt, cider vinegar, and pineapple and mix well.
Mix in the green onions, celery, sprouts, raisins, peanuts, cashews, sesame seeds, peppers, and water chestnuts.
Allow to chill and marinate.
Usually I can only wait an hour or so before I dig in!

Nutrition Facts : Calories 838.9, Fat 49.4, SaturatedFat 8, Sodium 1111.9, Carbohydrate 90.3, Fiber 9.8, Sugar 23.4, Protein 16.1

INDONESIAN RICE SALAD WITH ORANGE-SESAME-CILANTRO DRESSING

Indonesian Rice Salad With Orange-Sesame-Cilantro Dressing image

A potluck or picnic favorite. You will like the subtle flavors. If you don't like Cilantro, leave it out.

Provided by Miss Annie

Categories Lunch/Snacks

Time 55m

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

1 cup uncooked long-grain rice
1 (8 ounce) can pineapple chunks, drained
1/4 cup dry-roasted cashews or 1/4 cup peanuts, chopped
1/3 cup raisins
3 green onions, thinly sliced
1 small red bell pepper, diced in 1/2 inch pieces
1 small green bell pepper, diced in 1/2 inch pieces
1 stalk celery, cut in half down lengthwise,and thinly sliced
1 cup fresh bean sprout
1/2 cup fresh orange juice
2 tablespoons low sodium soy sauce
2 teaspoons dark sesame oil
1 tablespoon peeled and minced fresh ginger
1 teaspoon grated fresh orange zest
1 clove garlic, minced
1/4 teaspoon red pepper flakes
1 tablespoon cilantro, minced

Steps:

Cook rice according to directions and place in a bowl to cool to room temperature.
When cool, add pineapple, cashews, raisins, green onions, red and green bell peppers, celery, bean sprouts and cilantro.
In a jar, combine dressing ingredients and shake to mix.
If the salad is served immediately, drizzle all of the dressing over the salad.
If salad is to be served later, use only half of dressing over salad, then at the last minute add the other half of dressing, stirring to coat.
May be served room temperature or chilled.

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