Wednesday, March 10, 2010

Indonesian Rice Salad

Ok one more recipe before I go to work.  I made this last night for dinner and am eating it cold for lunch today, and it is just so good.  So many little bites of flavor.

Step One:
Put two cups brown and wild rice mix on to cook with four cups water and some salt.  Keep covered.  It will take between 35 and 50 minutes.  Pour into bowl discussed below whenever it's ready.

Step Two:
Pour 1 cup raisins, 1/4 cup coarsely chopped cilantro, and 5 sliced green onions into a bowl.

Step Three:
Sautee about 1/4 white onion, chopped, in a little olive oil.  Add a chopped red bell pepper and a chopped red jalepeno and cook a bit more.  Add some chopped sugar snap peas and cook a bit more.  Take off while everything is still crispy and bright - pour on top of raisins and everything else.

Step Four:
Toss about 1/2 can of garbanzo beans into the pan you just emptied.  Warm up.  Pour into bowl.

Step Five:
Toss about 1/2 cup peanuts into pan and brown them a bit before pouring into bowl.

Step Six:
Make dressing:  2/3 cup rice vinegar, a couple tablespoons of lime juice and soy, a couple tablespoons of chopped fresh ginger, a couple teaspoons of chopped garlic, a couple glugs of dark sesame oil, little bit of salt.  Pour it on over everything and stir.

Serve warm or cold.

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