Rice Salad

November 16, 2016

For those of you with long memories (and as old as I am), you might just recognise this as a rather drastic modification of "Sri Wasano's Infamous Rice Salad" from the Moosewood Cookbook of old.  The original quantities of oil have been severely reduced and some other quantities have also been modified, but I think it still has a lovely flavour!

  • Prep: 15 mins

Directions

Ingredients

Cook 2 cups brown rice (preferably the medium grain calrose sort) in boiling water, rinse and then steam briefly or microwave briefly to reheat when you are preparing the salad.

2 Tbsp olive or other good quality cooking oil

2 Tbsp sesame oil

1/3 cup orange or tangelo juice (preferably squeeze your own fresh - it tastes much better!)

1 clove garlic, crushed

2 Tbsp wheat-free tamari (soy sauce)

2 Tbsp cider vinegar

1 cup crushed pineapple in its own juice

Add the hot rice to the sauce mixture given above. It will look all wet and horrible, but the hot rice soaks up the liquid - honest!

Allow this mix to cool in the fridge (covered), and prior to serving, add whatever you like from:

2 -3 finely chopped spring onions

1 stalk finely chopped celery

1 cup fresh mung bean sprouts

1/2 cup raisins

1/2 cup roast nuts

2 Tbsp tooasted sesame seeds

1 finely sliced red or green pepper

any other vegetables you enjoy in your salads!

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2017-11-17T12:54:27+00:00 0 Comments

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