Indonesian-style Brown Rice and Roasted Vegetable Salad

This salad is ideal for a summer picnic, as it does not have to stay as cold as mayonaise-based salads. I find that the salad tastes better if it is not served immediately. So, if you can, make it at least 1/2 day ahead and let it chill in the fridge. Even better, serve it the next day.

Ingredients

• 3 C cooked short grain brown rice
• 1 small yellow squash
• 1 small zucchini
• 1 red bell pepper
• 1 orange bell pepper
• soy sauce
• balsamic vinegar
• 4 scallions, chopped
• 1/2 C golden raisins
• 1/2 C cashews, toasted
• 1 C whole water chestnuts, halved
• pinch cinnamon
• 1 1/2 tsp curry powder
• 2 tsp raw sugar
• 1/2 C vegetable oil
• 2 TBS rice winE vinegar
• diced gilled chicken or grilled shrimp (optional)
• 1/2 C diced fresh pineapple (optional)

1. Preheat oven to 425.

2. Cut vegetables into large dice.

3. Marinate vegetables in 3 TBS soy sauce and 3 TBS balsamic vinegar.

4. Pour vegetables and marinade into a roasting dish and roast in oven until al dente, about 15-20 mins. Let cool.

5. In large bowl, combine together scallions, raisins, cashews, water chestnuts, 2 TBS soy sauce, pinch of cinnamon, 1 1/2 tsp curry powder, 2 tsp raw sugar, 1/2 C oil, and 1 TBS rice wine vinegar.

6. Add roasted vegetables and juice that remains in roasting pan. Add rice and mix well.

7. Add salt & peppter to taste and any optional ingredients.