Monday, 11 April 2011

Moosewood Mondays: Sri Wasano's Infamous Indonesian Rice Salad

My friends and I have been talking about the importance of a good "fridge salad" lately. Something high in whole grain protein and crunchy produce that you can scoop onto a plate and munch out on when extreme hunger strikes. With no regrets, because - hey, it's healthy.

This is just such a salad. The dressing is delicious and the brown rice adds a nice, grounding feeling of fullness to the salad. You have some room for play in what veggies you choose, and the resulting salad will have you visiting your fridge more often - for the good stuff!

Sri Wasano's Infamous Indonesian Rice Salad
Moosewood Cookbook, Mollie Katzen
online recipe sourced here and adapted slightly
Serves 4 to 6

2 cups cooked, cooled brown basmati rice*
½ cup raisins
2 chopped scallions
¼ cup toasted sesame seeds
½ cup thinly sliced water chestnuts
1 cup fresh mung bean sprouts
¼ cup each - toasted cashews & peanuts
1 large, chopped green pepper
1 stalk chopped celery (it looks nice if you slice it on the diagonal)
fresh parsley
(In the spirit of use what you've got, I subbed in green cabbage and julienned carrot for the bean sprouts and green peppers)

¾ cup orange juice
½ cup safflower oil
1 Tbs. sesame oil
3-4 Tbs. Tamari sauce
2 Tbs. dry sherry
juice of one lemon
1-2 cloves minced garlic
½-1 tsp. freshly grated ginger root
salt + pepper

Combine all dressing ingredients. Combine all salad ingredients. Toss both together and let rest, covered, at least an hour to let the flavours develop.

Optional variations or additions to this recipe:
½ cup thinly sliced bamboo shoots
fresh, raw snow peas
fresh pineapple chunks
toasted coconut (unsweetened)

*1 cup raw rice cooked in 1¾ cups boiling, salted water (or in a rice cooker)

Spicy sautéed shrimp are a great accompaniment!