Friday, February 25, 2011

New Indonesian Rice Salad with Orange-sesame-cilantro Dressing‏

Lisa's Corner Photo and Recipe
I found this recipe on-line years ago and decided to finally make it. Very festive, beautiful and tasty.


1 cup Jasmine long-grain rice
1 4-oz can crushed pineapple
1/4 cup dry-roasted cashews or peanuts or mixed; chopped
1/3 cup Raisins
3 Green onions; thinly sliced
1 small green or red bell pepper; diced small
1 celery rib; cut in half down its length and thinly sliced
1 tablespoon cilantro; minced
1/4 teaspoon Red pepper flakes
1/2 cup Fresh orange juice
2 tablespoons low-sodium soy sauce
2 teaspoons dark sesame oil
1 tablespoon fresh ginger; peeled and minced
1 teaspoon fresh orange zest; grated
1 clove garlic; minced
1/4 teaspoon red-pepper flakes
1 tablespoon cilantro; minced

Place the 1 cup of uncooked rice in a medium-size saucepan with 2 cups of water. Bring to a boil. Cover the pan, lower heat to a simmer and cook for 20 minutes.
Place the cooked rice in a bowl to cool.
When the rice is at room temperature, add the drained pineapple, cashews, raisins, green onions, red or green bell peppers, celery, and cilantro.

For the Dressing:

In a container, combine the dressing ingredients and shake to mix.
If serving immediately, drizzle all of the dressing over the salad.
If the salad is to be served later, use only half of the dressing until ready to serve, and then at the last minute add the other half and stir to coat evenly (the rice will absorb the dressing).

Top with the red pepper flakes when just about to serve
This dish can be served at room temperature or chilled.
Makes 6 servings.

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Thank you for your Comments, Cheryl