New Indonesian Rice Salad with Orange-sesame-cilantro Dressing

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6 Servings
Rice Asian
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1 cup Jasime long-grain e
1 can (4 ounces) crushed eapple
1/4 cup dry-roasted hews or peanuts or mixed chopped
1/3 cup sins
3 en onions thinly sliced
1 small green or bell pepper diced small
1 ery rib cut in half down its length and thinly sliced
1 tablespoon minced antro
1/4 teaspoon pepper flakes
DRESSING
1/2 cup fresh nge juice
2 tablespoons low-sodium sauce
2 teaspoons dark ame oil
1 tablespoon peeled minced fresh ger
1 teaspoon grated fresh nge zest
1 lic clove minced
1/4 teaspoon red-per flakes
1 tablespoon minced antro

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. 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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