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Indonesian Rice Salad

2 cups brown rice
3 cups water

1/3 cup peanut oil
3 Tbs Chinese sesame oil
1/2 cup orange juice
1 to 2 medium cloves garlic, minced
1 tsp salt
2 Tbs soy sauce
1/2 tsp crushed red pepper
2 Tbs rice or cider vinegar
1 cup chopped fresh pineapple (or drained, canned-in-juice pineapple)

3 scallions, finely minced
1 stalk celery, finely minced
1 medium sized red or green bell pepper, thinly sliced
8-oz can water chestnuts, thinly sliced
1/2 lb. fresh mung bean sprouts
1/2 cup (packed) raisins or currants
1 cup coarsly chopped peanuts and/or cashews, lightly toasted
2 Tbs sesame seeds
fresh snow peas (optional)

Place rice and water in a saucepan. Bring to a boil, lower heat,
cover, and simmer until tender (35 to 45 minutes).

While the rice cooks, combine in a large bowl the oils, orange
juice, garlic, salt, soy, red pepper, vinegar and pineapple.

Add the hot rice directly to the bowlful of dressing. Mix well.
When it has cooled to room temperature, cover tightly and refrigerate
until cold.

Shortly before serving, stir in scallions, celery, bell pepper,
water chestnuts, bean sprouts, raisins, peanuts and sesame seeds.

Chill at least 4 hours or preferably overnight.


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