Indonesian Rice Salad

This is a big pleaser!! I love this recipe and i love the cookbook i found it in many many years ago!! The cook book is MOOSEWOOD COOKBOOK by Mollie Katzen.....best vegetarian cookbook i own!! now...do not panic when you see the list of ingredients....trust me...easy , delicious and healthy!! I like to take this for summer pot luck and cookouts....you can bet it will be the only one of its kind on the table......

Sri Wasano's Infamous Indonesian Rice Salad
yield: 4-6 servings

1. Place in a saucepan. Bring to a boil, lower heat, cover, and simmer until tender (35-45 minutes).........2 cups brown rice and 3 cups water

2. While the rice cooks, combine in a large bowl:
1/3 cup peanut oil
3 Tablespoons Chinese sesame oil
1/2 cup orange juice
1-2 medium cloves garlic, minced
1 teaspoon salt
2 Tablesppons soy sauce
1/2 teaspoon crushed red pepper
2 Tablessons rice or cider vinegar
1 cup chopped fresh pineapple (can use crushed pineapple)

3. Add the hot rice directly to the bowlful of dressing. Mix well. When it has cooled to room temp., cover tightly and refrig until cold. Shortly before serving, stir in:
3 scallions, finely minced (whites and greens)
1 stalk celery, finely minced
1 medium sized red or green bell pepper, thinly sliced
1 8-oz can water chesnuts, drained and thinly sliced
1/2 lb. fresh mung bean sprouts
1/2 cup (packed) raisins or currants
1 cup coarsely chopped peanuts and/or cashews, lightly toasted
2 Tablespoons sesame seeds
optional: fresh snow peas, for garnish

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