Indonesian Rice Salad

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

• Ready In: 1 hr
• Serves: 4-6

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

Directions

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