Name: Indonesian Rice Salad With Orange-Sesame-Cilantro Dressing
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 6 serving(s)
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

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Recipe by Miss Annie

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

Ready In:: 55mins
Serves:
Units:

6

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ingredients

Salad
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
Dressing
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

directions

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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RECIPE MADE WITH LOVE BY

@Miss Annie

Contributor

@Miss Annie

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

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review by Susie D

10/14/2010

This was a terrific discovery from this month's Asian Tag game. I enjoyed the combination of sweet, salty, crunchy, & tender. I thought it would be a nice dish for a potluck as it is colorful & yet different enough to not be standard fare. Next time I will chop the pineapple a little to better match the size of the other ingredients and might add more cilantro. (we like it) Thank you for sharing the recipe!

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review by JeriBinNC

5/19/2008

I love this stuff! I took it to a potluck, expecting to have some leftovers for lunch, but they at it all! Apparently everyone else loved it as much as I do. :-) Seriously, it's great blend of salty, savory, and sweet, and the mix of textures is just about perfect, too. This will be a summertime staple; thanks for posting.

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review by CarlB

8/16/2005

My vegetarian spiritual group rarely asks for recipies, but I'm printing some out as I speak. I prepared this dish exactly as the recipe asked and came home with an empty bowl.

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review by Mymble

5/25/2005

Lovely, light salad! Used peanuts, and quartered the pineapple chunks. Had no green pepper or bean sprouts; put in alfalfa sprouts and diced sugar snap peas. Really delicious - thanks!

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review by gaila

1/26/2004

Now I know what to do with all of that left over rice frome chinese take-out! So flavorful, colorful and refreshing! I can't imagine it without the cilantro. Next time i'm going to try adding some mandarin oranges and extra cashews.

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