Moosewood French Rice Salad Recipes

MOOSEWOOD FRENCH RICE SALAD

Steps:

• Place the cooked rice in a large bowl. Steam the carrots, peppers, mushrooms and peas separately until tender but still firm (please don't overcook).
• Add the steamed vegetables, celery, and parsley to the rice. Whisk the olive oil, vegetable oil, lemon juice, garlic and herbs together. Pour the marinade over the vegetable rice mix and toss gently.
• Refrigerate until well chilled, stirring occasionally, so the marinade will flavor the rice.
• When ready to serve, garnish with tomato wedges and green olives along with any of the optional ingredients above.
• (Note: 1 have also topped with parmesan cheese but I have no idea how much I used - it was good!).

INDONESIAN RICE SALAD

Steps:

• Put cooked rice into a large bowl.
• Add the peanut oil, sesame oil, orange juice, garlic, cayenne pepper, soy sauce, salt, cider vinegar, and pineapple and mix well.
• Mix in the green onions, celery, sprouts, raisins, peanuts, cashews, sesame seeds, peppers, and water chestnuts.
• Allow to chill and marinate.
• Usually I can only wait an hour or so before I dig in!

SALADE DE RIZ MADAME BEQUETTE(FRENCH RICE SALAD)

Steps:

• Set aside 1/2 cup of the rice and a small amount of each veggie type to use as a garnish.
• Mix the dressing ingredients with a whisk, seasoning well to taste.
• Mix everything together lightly, tasting for seasonings and adding more of anything as needed.
• Place a small mound of the reserved white rice in the center and garnish with the reserved veggie pieces.
• Serve immediately.

BALINESE RICE SALAD

Steps:

• In a blender, puree all the dressing ingredients until smooth.
• In a large serving bowl, combine the rice, pineapple, scallions, celery, peppers, and raisins.
• Add the dressing and toss well.
• Gently mix the sprouts and baby corn or scatter them on tap if you prefer.
• Garnish with nuts.
• Serve at room temperature or chill for about 30 minutes.
• Toast nuts in a single layer on an un-oiled baking tray at 350F for about 5 minutes, until golden.

SRI WASANO'S INFAMOUS INDONESIAN RICE SALAD

Steps:

• Cook the brown rice in 3 C water until tender.
• In a large bowl, combine peanut oil, sesame oil, orange juice, garlic, pepper flakes, tamari, salt, honey or brown sugar if desired, cider vinegar, pineapple.
• Add the hot rice to the above mix and mix well. Stir in the scallions, celery, sprouts, raisins, peanuts, cashews, sesame seeds, bell peppers, water chestnuts and raw peas if desired. Mix well and serve.