Sri Wasano's Infamous Indonesian Rice Salad

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

• Ready In: 1 hr
• Serves: 4-6

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)

Directions

1. Cook the brown rice in 3 C water until tender.
2. 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.
3. 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.