Thursday, May 9, 2013

Indonesian Rice Salad

I have so many cookbooks (some mine and some my mother's) that favorites get neglected from time to time. The original Moosewood Cookbook was one of my mother's most used cookbooks. Each recipe is handwritten by the author Mollie Katzen and the book was published in 1977 - a true treasure. I recently picked it up after not using it for a few years. I forgot how much I love it. It still smells like her, she has hand written notes throughout it, and there is even a little love note from my father used as a page marker.

I normally use this cookbook for the hummus and tabouli recipes. I noticed a recipe for Indonesian Rice Salad that sounded delicious. Something about crushed pineapple mixed with salty cashews just does it for me. I made it the other day and really enjoyed it. I even brought some to Amy, my personal trainer. She approved!

Try this, you won't regret it.

Indonesian Rice Salad
Source: Adapted from Moosewood Cookbook

2 cups brown rice cooked in 3 cups of water (I added wild rice)

Mix together-
1/3 cup peanut oil
3T sesame oil
1/2 cup orange juice
1 clove garlic, smashed
2T tamari
1t salt
2T rice vinegar
1 cup canned crushed pineapple and its juice

Add the hot rice to the dressing. Now add in the crunchy and yummies:

3 scallions, minced
1 stalk celery, minced
1/2 cup raisins
1/2 cup chopped peanuts
1/2 cup chopped cashews
1 cup sweet pepper, diced
1 cup water chestnuts, sliced

Stir it up, let it chill and marinate. Enjoy!

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