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Sri Wasano's Infamous Indonesian Rice Salad 

My edition of The Moosewood Cookbook is now coverless and blotched and spotted from use. This is my favorite recipe.


Ronda Roaring, Publisher




Serves 4 to 6


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 celery (it looks nice if you slice it on the diagonal)
fresh parsley

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


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.


Variations to this recipe:

½ cup thinly sliced bamboo shoots
fresh, raw snow peas
fresh pineapple chunks
toasted coconut (unsweetened)


*1 cup raw rice cooked in 1¾ cups boiling, salted water


Reprinted with permission from The Moosewood Cookbook by Mollie Katzen. Copyright © 1977, 1992 by Mollie Katzen, Ten Speed Press, Berkeley, CA. www.tenspeed.com 








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