Best 3 Sri Wasanos Infamous Indonesian Rice Salad Moosewood Restaurant Recipes

Indonesian Rice Salad, also known as "Sri Wasanos Infamous Indonesian Rice Salad," is a delightful and flavorful dish that originates from the vibrant culinary traditions of Indonesia. This unique salad combines the aromatic flavors of Southeast Asian ingredients with the delightful textures of fresh vegetables and fragrant herbs. With its captivating blend of sweet, savory, and tangy notes, Sri Wasanos Indonesian Rice Salad has become a beloved dish at the renowned Moosewood Restaurant, capturing the hearts of food enthusiasts worldwide. In this article, we embark on a culinary journey to uncover the best recipe for this delectable salad, exploring the secrets behind its tantalizing taste and providing step-by-step instructions to help you recreate this culinary masterpiece in the comfort of your own kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

SRI WASANO'S INFAMOUS INDONESIAN RICE SALAD

Sri Wasano's Infamous Indonesian Rice Salad image

Cleaning out my cookbook cabinet. Setting aside recipes I'd still like to try. From the "Moosewood Cookbook". Does not include chill time.

Provided by charlie 5

Categories Low Cholesterol

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 22

Ingredients

2 cups brown rice
1/3 cup peanut oil
3 tablespoons sesame oil
1/2 cup orange juice
1 garlic clove, crushed
1/2 teaspoon crushed red pepper flakes
2 tablespoons tamari
1 teaspoon salt
1 -2 tablespoon honey (optional) or 1 -2 tablespoon brown sugar (optional)
2 tablespoons cider vinegar
1 cup chopped fresh pineapple
2 -3 scallions, minced
1 stalk celery, finely minced
1/2 lb fresh mung bean sprouts
1/2 cup raisins
1/2 cup chopped peanuts
1/2 cup toasted cashew pieces
2 tablespoons sesame seeds, toasted
1/2 cup red bell pepper, slices
1/2 cup green bell pepper, slices
1 cup thin sliced water chestnuts
1 cup raw snow peas (optional)

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.

SRI WASANO'S INFAMOUS INDONESIAN RICE SALAD (MOOSEWOOD RESTAURANT)

SRI WASANO'S INFAMOUS INDONESIAN RICE SALAD (MOOSEWOOD RESTAURANT) image

Yield 4-6

Number Of Ingredients 20

Ingredients

2 cups cooked, cooled brown rice*
½ cup raisins
2 chopped scallions
¼ cup toasted sesame seeds
½ cup thinly sliced water chestnuts
1 cup fresh mung bean sprouts
¼ cup toasted cashews
1 large, chopped green pepper
1 stalk chopped on the diagonal celery
fresh parsley
dressing:
¾ cup orange juice
½ cup safflower oil
1 Tbs. sesame oil
3-4 Tbs. Tamari sauce
2 Tbs. dry sherry
juice of one lemon
1-2 cloves minced garlic
½-1 tsp. freshly grated ginger root
salt + pepper

Steps:

Combine all ingredients & serve chilled on greens. Top with Duck Sauce, which, along with bean sprouts, sesame oil and ginger root, is available in most oriental food supply stores.

INDONESIAN RICE SALAD

Indonesian Rice Salad image

I found this recipe in "Moosewood Cookbook" by Mollie Katzen. It is SO good. It has so many different ingredients that blend together perfectly.

Provided by SBMo3BB

Categories One Dish Meal

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 20

Ingredients

4 cups cooked brown rice
1/3 cup peanut oil
3 tablespoons sesame oil
1/2 cup orange juice
1 garlic clove
1/4 teaspoon cayenne pepper
2 tablespoons soy sauce
1 teaspoon salt
2 tablespoons apple cider vinegar
1 cup canned crushed pineapple
3 green onions, minced
1 stalk celery, minced
1/2 cup bean sprouts
1/2 cup raisins
1/2 cup peanuts, chopped
1/2 cup cashew pieces
2 tablespoons sesame seeds
1/2 cup green bell pepper, diced
1/2 cup red bell pepper, diced
1 cup water chestnut, minced

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!

Nutrition Facts : Calories 838.9, Fat 49.4, SaturatedFat 8, Sodium 1111.9, Carbohydrate 90.3, Fiber 9.8, Sugar 23.4, Protein 16.1

Tips:

For the best flavor, use high-quality, fresh ingredients.
If you can't find tempeh, you can substitute tofu or another plant-based protein.
To make the tempeh more flavorful, marinate it in the soy sauce, garlic, and ginger for at least 30 minutes before cooking.
If you don't have a steamer, you can boil the tempeh for 10-15 minutes.
Be sure to drain the tempeh well before adding it to the salad.
To make the dressing, simply whisk all of the ingredients together in a bowl.
To assemble the salad, combine the tempeh, rice, vegetables, and dressing in a large bowl and toss to coat.
Serve the salad immediately or chill it for later.

Conclusion:

Sri Wasanos' Infamous Indonesian Rice Salad from Moosewood Restaurant is a delicious and refreshing dish that is perfect for a summer meal. The salad is packed with flavor and texture, thanks to the combination of tempeh, rice, vegetables, and dressing. It is also a healthy and vegan-friendly option. If you are looking for a new and exciting salad recipe, be sure to give this one a try.