Indonesian Rice Salad
Sesame and orange flavors with brown rice, veggies and sunflower seeds.
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).