Prep Time : 1 hour plus extra time to chill and marinate

Set up to cook: 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. Chinese sesame oil
• ½ cup orange juice
• 1 medium clove garlic, crushed
• ½ tsp. crushed red hot pepper (less, to taste)
• 2 Tbs. tamari
• 1 tsp. salt
• (optional : l-2 Tbs. honey or brown sugar )
• 2 Tbs. Cider vinegar
• 1 cup chopped fresh, ripe, juicy pineapple (ok to use canned-crushed-in-its-own-juice)

Add the hot rice to the bowlful of dressing. Mix well and add:

• 2-3 scallions, minced
• 1 stalk celery, finely minced
• ½ lb. fresh mung bean sprouts
• ½ cup raisins
• ½ cup chopped peanuts
• ½ cup toasted cashew pieces
• 2 Tbs. sesame seeds
• 1 cup mixed red & green bell pepper slices
• 1 cup thinly-sliced water chestnuts
• optional: a couple of handsful of fresh , raw snow peas

8-10 Servings (recipe from Moosewood Cookbook)