Sri Wasano's Infamous Rice Salad

Adapted from the Moosewood Cookbook by Mollie Katzen
Submitted by Meredith Lavery

2 cups brown rice (cooked in 3 cups water, until tender)

While the rice cooks, combine in a large bowl:

• 1/3 cup peanut oil
• 3 Tbs. sesame oil
• ½ cup orange juice
• 1 clove garlic, minced
• ½ tsp. crushed red hot pepper
• 2 Tbs. tamari (a fermented soy sauce)
• 1 tsp. salt
• 1-2 Tbs. honey
• 2 Tbs. cider vinegar
• 1 small can crushed pineapple w/juice

Add the hot rice to the above mixture, then add:

• 2-3 minced scallions
• 1 stalk minced celery
• ½ cup raisins
• ½ cup chopped peanuts (not salted)
• ½ cup chopped unsalted roasted cashews
• 2 Tbs. sesame seeds
• 1 cup red pepper slices
• 1 cup sliced water chestnuts
• 1 cup fresh snow peas

Chill for at least 2 hours. This salad is best prepared the day it is going to be served.