SRI WASANO'S INFAMOUS INDONESIAN RICE SALAD

Sri Wasano's Infamous Indonesian Rice Salad image

Provided by Lori Loucas @jostlori

Number Of Ingredients 23

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FOR THE RICE:
2 cup(s) brown rice
3 cup(s) water
FOR THE DRESSING:
1/3 cup(s) peanut oil
3 tablespoon(s) toasted sesame oil
1/2 cup(s) orange juice
2 clove(s) garlic, minced
1 teaspoon(s) salt
2 tablespoon(s) soy sauce
1/2 teaspoon(s) crushed red pepper
2 tablespoon(s) rice or cider vinegar
1 cup(s) chopped fresh pineapple (ok to use canned-in-juice crushed pineapple)
FOR THE SALAD:
3 scallions, finely minced (white and green parts)
1 stalk(s) celery, finely minced
1 medium red or green bell pepper, thinly sliced
8 ounce(s) can water chestnuts, drained and thinly sliced
1/2 pound(s) mung bean sprouts, fresh
1/2 cup(s) raisins or currants, packed
1 cup(s) coarsely chopped peanuts and/or cashews, lightly toasted
2 tablespoon(s) sesame seeds, toasted
fresh snow peas, for garnish

Steps:

Place the rice and water in a saucepan. Bring to a boil, then lower heat, cover, and simmer until tender. About 35-45 minutes.
While the rice cooks, combine in a large bowl all the ingredients for the dressing.
When the rice has finished cooking, add the hot rice directly to the bowl containing the dressing. Mix well and let cool to room temperature.
After rice reaches room temperature, cover bowl tightly and refrigerate until cold.
Shortly before serving, stir in the salad ingredients (scallions thru sesame seeds). If using, garnish the bowl with thinly sliced snow peas.