Exotic Rice Salad
from The Meatless Gourmet by Bobbie Hinman, page 451
Based on the flavors of several Asian cuisines, this salad is a delicious combination of color, flavor, and texture
1 cup brown rice, uncooked
2 1/2 cups water
1/4 cup orange juice
2 tsp. vegetable oil
1 tsp. sesame oil
2 Tbs. reduced-sodium soy sauce (or regular)
1 tsp. honey
1 tsp. cider vinegar
2 cloves garlic, crushed
A few drops bottled hot sauce, or more to taste
1/2 cup crushed pineapple (packed in juice), drained slightly
1/2 cup sliced water chestnuts, each slice cut into quarters
1/2 cup finely chopped red bell pepper
1/4 cup finely chopped onion
1/4 cup finely chopped celery
1/4 cup raisins
1 Tbs. sesame seeds
Bring water to a boil in a medium saucepan over medium heat. Add rice. When water boils again, reduce heat to low, cover and simmer 45 minutes. Remove from heat and let stand covered, 5 minutes.
In a small bowl, combine orange juice both oils, soy sauce, honey, vinegar, garlic, and hot sauce. Add to rice and mix well. Add remaining ingredients. Mix well, cover, and chill several hours or overnight. Mix again before serving. Serve cold.
EMILY SAYS: I liked this lots. Others must have, too, because there wasn't much left. It somehow wasn't quite as tangy as I'd expected, though.
LYNDA SAYS: Very nice flavor and texture, especially in contrast to several of the other dishes. I think this came out just about perfect.