Indonesian Rice Salad

Vegetarian, Trans Fat Free, Cholesterol Free, Good Source of Vitamin C

Yield: 12 servings (~1/2 cup each)

Brown rice is anything but boring in this salad inspired by the flavors of Indonesia.

1 ½ cups red or brown rice, uncooked
¼ cup orange juice
¼ cup olive oil
2 tablespoons sesame oil
2 tablespoons apple cider vinegar
1 tablespoon honey
1 ½ teaspoons garlic, minced
red chili flakes to taste
¾ cup diced pineapple (approximately ¼ of a fresh pineapple)
½ cup diced celery
½ cup bean sprouts
½ cup roasted peanuts, salted
¼ cup raisins
½ cup chopped red and green bell peppers
½ cup chopped green onion
¼ cup sesame seeds

1. Cook brown rice according to package. Set aside to cool.
2. Whisk together orange juice, olive oil, sesame oil, cider vinegar, honey, garlic, and red chili flakes. Toss with cooked rice.
3. Add remaining ingredients through bell peppers and mix evenly to combine.
4. Garnish with sesame seeds and green onions. Refrigerate until serving.

Nutrition Facts (per serving)
230 calories, 110 calories from fat, 12 g fat, 1.5 g saturated fat, 0 mg cholesterol, 30 mg sodium, 27 g carbohydrates, 3 g dietary fiber, 7 g sugar, 4 g protein, 4% DV of Vitamin A, 35% DV of Vitamin C, 4% DV of calcium, 6% DV of  iron