Warm Rice Salad Recipe

by Adrienne Matt on July 3, 2008

in Rice & Other Grains,Salads,Vegetables

The best thing about a rice cooker in the summer is that it doesn’t heat up your kitchen! All hail rice cookers!
I modified this recipes from Molly Katzen’s Moosewood Cookbook, my college bible. She credits Sri Wasano for this Indonesian rice salad.
I prefer dishes with as few ingredients as possible for 3 reasons: 1) I’m lazy 2) I rarely have *that* many items already handy 3) my palate gets confused when I have lots of ingredients to filter, sort through, identify. I just want to eat and be sated. So this is my pared down version of this almost-no-cook dish.
In a rice cooker, measure 1 part basmati rice to 2 parts water. Press cook and do the other stuff.

3T peanut oil
1T sesame oil
1/2c orange juice (fresh)
1 clove garlic, minced
1/2t salt
1T shoyu (or soy sauce)
1T rice vinegar
1T apple cider vinegar
Combine these in a large bowl.
Then start chopping…
1c fresh pineapple, diced
2 scallions, minced
1 stalk celery, diced
When the rice is done cooking, scoop the rice into the dressing bowl. Coat well. Then fold in the veggies and fruit. Add 1/4c raisins. Sprinkle with gomasio or sesame seeds for a little extra protein.
Eat warm or cover tightly and chill. I like it warm.
Note: Pineapple has this weird way of cannibalizing other food around it, so eat this dish within 3 days.

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