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Indonesian Rice Salad Recipe
|Water||4 1⁄2 Cup (72 tbs)|
|Long grain rice||2 Cup (32 tbs)|
|Mung bean sprouts||1 1⁄2 Cup (24 tbs)|
|Green onions||1 Bunch (100 gm), trimmed and sliced|
|Red bell pepper||1 , cored, seeded and chopped|
|Green bell pepper||1 , cored, seeded and chopped|
|Toasted coconut||3⁄4 Cup (12 tbs)|
|Raisins||3⁄4 Cup (12 tbs)|
|Canned sliced water chestnuts||5 1⁄2 Ounce, drained (1 Can)|
|Cashews||1⁄2 Cup (8 tbs)|
|Sesame seeds||1⁄3 Cup (5.33 tbs)|
|Freshly squeezed orange juice||1⁄2 Cup (8 tbs)|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Soy sauce||1⁄4 Cup (4 tbs)|
|Freshly squeezed lemon juice||3 Tablespoon|
|Sesame oil||1 1⁄2 Tablespoon|
|Garlic||5 Clove (25 gm), minced|
|Powdered ginger||1 Teaspoon|
|Freshly ground black pepper||To Taste|
Serving size: Complete recipe
Calories 3857 Calories from Fat 1391
% Daily Value*
Total Fat 160 g245.5%
Saturated Fat 45.9 g229.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 4172.4 mg173.8%
Total Carbohydrates 571 g190.3%
Dietary Fiber 35.1 g140.4%
Sugars 169 g
Protein 75 g149.5%
Vitamin A 183.5% Vitamin C 652.8%
Calcium 267.1% Iron 219.4%
*Based on a 2000 Calorie diet
Lower the heat, cover the pan, and simmer until the rice is tender and all the water is absorbed, about 20 minutes.
When cooked, transfer the rice to a large bowl.
FOR THE DRESSING, stir together the orange juice, vegetable oil, soy sauce, lemon juice, honey, sesame oil, garlic, and ginger in a small bowl.
Season to taste with salt and pepper.
Pour the dressing over the warm rice and toss gently until well mixed.
Refrigerate until thoroughly chilled, about 2 hours.
WHEN THE RICE is chilled, add the bean sprouts, green onions, bell peppers, coconut, raisins, water chestnuts, cashews, and sesame seeds.
Taste for seasoning and serve.