Ingredients

  • 250 grams rice, brown or rice noodles
  • 140 grams raisins
  • 4 spring onions chopped
  • 60 grams sesame seeds toasted
  • 170 grams waterchestnuts thinly sliced
  • 200 grams bean sprouts
  • 90 grams cashews toasted
  • 190 grams bell pepper, red minced
  • 190 grams bell pepper, green chopped
  • 2 stalks celery chopped
  • ¼ cup parsley finely chopped
  • salt to taste
  • black pepper to taste
  • 2 heads lettuce, red leaf
  • Salad Dressing
  • 300 milliliters orange juice
  • 140 milliliters vegetable oil
  • 2 lemon juiced
  • 80 milliliters soy sauce
  • 60 milliliters dry sherry
  • 2 cloves garlic minced
  • 2 teaspoons fresh ginger root grated

Directions

1. Cook rice until tender. Cool.
2. Place all ingredients for salad except lettuce in large serving bowl. Season to taste with salt and pepper.
3. Salad Dressing: Mix dressing ingredients together. Toss salad with dressing. Chill until ready to serve. Arange lettuce leaves on serving platter and using a slotted spoon place the salad in the center.

Notes
Serving Ideas:Original serves 6.
Suggested Wine:Change servings to 12, rescale to 6.


Categories
Main, Vegetarian, courseSalads
Keywords
Vegetarian Main courseSalads
MacGourmet downloadIndonesian Rice Salad. To import, drag image to your MacGourmet recipe box.