Indonesian Rice Salad

Sesame and orange flavors with brown rice, veggies and sunflower seeds.

I grew up with an Indonesian family that became a part of our family. I think mom was inspired by the new and different flavors we learned from them. I love the sauce that goes on the rice in this dish, and I use it as a sauce or a marinade for fish or tofu.

I made this salad for the women’s shelter the other night. One of the women called it the Party Salad, because it’s so pretty. I’m calling it that from now on! Myra used green peppers and pimentos to make this dish. I used red, yellow and orange peppers and a lot of celery. It’s very pretty, as you can see from the picture.

This recipe is good warm as a pilaf, or cold as a salad, so if you make a big batch, put it in the refrigerator and have it the next day. I have included the proportions for a large batch at the bottom of the recipe. Feel free to add your favorite vegetables to the rice.

Indonesian Rice Salad

Sesame and orange flavors with brown rice, veggies and sunflower seeds.

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Prep Time 45 minutes mins

Cook Time 45 minutes mins

Course Salad, Savory

Cuisine Indonesian

Servings 8 cups

Equipment

• 1 pot or rice cooker
• knife and cutting board, measuring cups
• food processor
• large bowl for the salad

Ingredients

  

For the sauce:

• 4 cloves garlic
• 2 TBLS fresh ginger, cut into thin slices
• 1 tsp. black pepper
• 1/4 cup rice wine or sherry
• 1/4 cup soy sauce
• 1/4 cup toasted sesame oil
• 1/3 cup hoisin sauce
• 1/2 cup frozen orange juice concentrate
• 3/4 cup olive oil

Other ingredients

• 4 cups cooked brown rice (2 cups uncooked)
• 1 cup raisins
• 1/2 cup green onions, sliced
• 3/4 cup roasted sunflower seeds
• 1 1/2 cups diced bell peppers, 1 each red, yellow and orange
• 1 cup celery, sliced small

Instructions

 

• Cook the brown rice: put 2 cups of brown rice with 4 cups of water and simmer for 45 minutes, or until soft. Or use a rice cooker!
• Make the sauce: put the garlic and ginger in the processor and blend until fine.

  Add the rest of the sauce ingredients and process until saucy.
• When the rice is done, add 1 cup of sauce to the hot rice in your bowl.

  Add the rest of the ingredients and mix well. Taste and decide if you want more sauce?

  Serve warm or cold. Store in the refrigerator.

Notes

For a large batch use 1 bag of brown rice (about 5 cups of uncooked rice)

1 bunch of celery, 2 each of red, yellow and orange bell peppers, 2 cups of toasted sunflower seeds, 1 bunch of green onions and 2 cups of raisins.

Use the all the sauce (about 2 cups).

Keyword bell peppers, brown rice, fresh garlic and ginger, green onions, orange juice concentrate, raisins, sesame, sunflower seeds