LF veg rice asian salad

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* Exported from MasterCook *

 

New Indonesian Rice Salad with Orange Sesame Cilantro Dressing

 

Recipe By :Jeanne Jones

Serving Size : 6 Preparation Time :0:00

Categories : Main Dishes {Posted}

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup uncooked long-grain rice

8 ounces pineapple chunks -- (canned) drained

1/4 cup dry-roasted cashews or peanuts -- chopped

1/3 cup raisins

3 green onions -- thinly sliced

1/2 cup diced green bell pepper -- (1/2-inch)

1 celery rib -- halved lengthwise, thinly sliced

1 cup fresh bean sprouts

1 tablespoon minced cilantro

DRESSING:

1/2 cup fresh orange juice

2 tablespoons low-sodium soy sauce

2 teaspoons dark sesame oil

1 tablespoon peeled minced fresh ginger

1 teaspoon grated fresh orange zest

1 garlic clove -- minced

1/4 teaspoon red pepper flakes

1 tablespoon minced cilantro

 

Place the 1 cup of uncooked rice in a medium-size saucepan with 2 cups of water.

Bring to a boil. Cover the pan, lower heat to a simmer and cook for 20 minutes.

Place the cooked rice in a bowl to cool.

 

When the rice is at room temperature, add the drained pineapple chunks, cashews,

raisins, green onions, red and green bell peppers, celery, bean sprouts and

cilantro.

 

In a container, combine the dressing ingredients and shake to mix. If serving

immediately, drizzle all of the dressing over the salad. If the salad is to be

served later, use only half of the dressing until ready to serve, and then at

the last minute add the other half and stir to coat evenly (the rice will absorb

the dressing). This dish can be served at room temperature or chilled.

 

Each serving contains approximately: 252 calories; 5 gm fat; 0 mg cholesterol;

235 mg sodium; 48 gm carbohydrates; 7 gm protein; 5 gm fiber.

 

Source:

" Cook It Light by Jeanne Jones (syndicated) 10/17/2001 "

S(Archive):

" kitpath 2002-11-02 "

 

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Per Serving (excluding unknown items): 232 Calories; 5g Fat (17.2% calories from

fat); 5g Protein; 45g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 213mg

Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 Fruit; 1

Fat.

 

NOTES : Recipe revisions: I made just a few changes to lower the fat and perk up

the flavor a bit. I added some cilantro, as it is often used in combination with

these ingredients. If you don't care for cilantro, you could leave it out, and

unless you really love orange peel, don't use so much. Everyone who tried it

felt the orange was a bit overwhelming. I took out the vegetable oil (you won't

miss it) and added a bit more of the toasted sesame oil, which really gives you

a lot of flavor per gram of fat. I hope you'll make this version! --Jeanne

 

 

Nutr. Assoc. : 0 26134 262 0 0 0 0 96 0 0 0 0 0 630 1012 0 0 0