Indonesian Rice Salad
Indonesian Rice Salad is not exactly a Chinese food recipe but from the point of view of the world, it is close in food and culture so I could not help but include it here.The basis of this rice sald is brown rice which is the same as white rice except that only the outer hull has been removed leaving the germ and bran intact. It is actually more nutritious than white rice but does take longer to cook. This is fairly easy recipe to make and so good it is definitely worth the effort!
In my recipes I use the following abbreviations: - 't' refers to teaspoon
- 'T' refers to tablespoon
- 'c' means cup
- '#' means pound
- 'oz' means ounce
| Indonesian Rice Salad |
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| | | Salad Ingredients | | | | 1 c dried brown rice | | 2 scallions (green onions), cut up | | 1 can unsweetened pineapple chunks | | 1 celery stalk, cut up | | .5 c currants | | .33 c toasted peanuts (optional) | | 2 T toasted sesame seeds | | 1 small red pepper cut in strips | | | | Dressing | | | | 2 T sesame oil | | 4 T rice vinegar | | .25 c vegetable oil | | .25 c bottled lime juice or juice of 2 limes | | 3 T soy sauce | | 1 clove garlic, minced | | 1.5 T honey | | | | Boil 2.75 cups water with a little salt and add the cup of brown rice. Reduce heat and simmer, covered, until done for 50 minutes. | | | | In a mixing bowl, combine all dressing ingredients and mix well. When rice is done and has cooled add rice to dressing in bowl and mix. Add remaining salad ingredients and mix well. Serve. | | |
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