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1995-09-27
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From: Susan Lehman <lehman@physics.unc.edu>
Newsgroups: rec.food.recipes
Subject: Indonesian Rice Salad
Date: 14 May 1995 06:59:49 -0600
Organization: physics.unc.edu
Message-ID: <3p4us5$nq@mack.rt66.com>
I got this recipe from a local HFS. In addition to reducing the
proportions (3 lbs. rice....) I reduced the oil.
Indonesian Rice Salad
_Salad_
4 C. cooked rice
1/2 bunch scallions, diced
1 stalk celery, diced
1/2 C. raisins
* 1/4 C. peanuts, salted OPTIONAL
1/4.C. grated carrot
1/2 bell pepper, diced
* 1 1/2 t. sesame seeds OPTIONAL
_Dressing_
* 1 t. sesame oil OPTIONAL
* dash toasted sesame oil (I used a dash of chili oil) OPTIONAL
3/4 C. orange juice
1 clove garlic, minced
1 T tamari
1/2 t. salt
1/4 t. cayenne
1 t. cider vinegar
2 t. Szechuan sauce (I found this in the HFS. I'm not completely sure
what it adds. You could probably leave it out.)
Combine dressing ingredients. Combine salad ingredients. Mix dressing
with salad.
I would be interested to see how much fat this has. I know peanuts are
quite high-fat, but they really add to this salad. I reduced the amount
of peanuts, and I always make sure the peanuts are split in half so I can
spread out the peanut taste as much as possible.
Enjoy
Susan Lehman
UNC-Chapel Hill