Indonesian Rice Salad

This week I embarked on my maiden voyage as someone's "personal chef." My sister Emily is working a temporary gig that involves 12 1/2 hour work days for 10 days straight. Needless to say that leaves little time or energy to prepare meals for said working day. So I offered to prepare her meals in advance; the only catch is she doesn't have access to anything to heat her food and she eats what is generally deemed an anti-inflammation diet.

My creations had to taste good cold and only involve a limited list of ingredients, generally a whole food diet of mostly vegetables, some grains and fish but with the noted exclusions of nightshades (tomatoes, eggplants), citrus, corn, gluten and meat. It was a challenge, but between the two of us we came up with some winners.

This rice salad is one that I found while working for the co-op deli, and while I cannot attest to its authenticity in terms of being Indonesian I can testify to its sparky flavors and surprising combination of sweet, sour and crunchy (toasted cashews!)

Indonesian Rice Salad

1 cup brown rice, uncooked
1 stalk celery, diced
1/4 each of red, orange, yellow bell peppers, diced
1 cup pineapple, diced (1/2 can, juice reserved)
1/2 jalapeno, deseede, diced
1/3 cup cilantro, minced
1/3 cup fresh mint, minced
2 tablespoons fresh ginger, grated, separated into 2 (about 4 inch piece)
1/3 cup cashews, toasted (either dry fry in skillet or in toaster oven but keep eye on them as they begin to burn quickly)
1/4 cup cider vinegar
1/4 cup olive oil
1 1/2 teaspoons salt
1/2 teaspoon cayenne
2-3 teaspoons honey (optional)

Cook rice as directed. In bowl combine peppers, jalapeno, celery, pineapple, herbs, toasted cashews and 1 tablespoon fresh ginger. Mix olive oil, cider vinegar, remaining ginger, and 1/3 cup reserved pineapple juice until well blended. If desired, add honey and mix to blend. Combine rice with rest of ingredients and pour dressing over all. Mix well and chill.

Hugs!