food.com

Balinese Rice Salad

5.0(7)

One of my favorite salads in the Moosewood Daily Special cookbook. It can be made quickly with leftover rice and served as a main course or side dish that is perfect for last minute picnic or easy summer supper.

by TishT·published 2002-02-18

Open original recipe

One Dish Meal

Servings

6 serving(s)

Total time

25 min

prep 20 min

Calories / serving

665 kcal

Ingredients (17)

serves

1/2 cup prepared mango chutneychutney
2 tablespoons cider vinegarvinegar
2 tablespoons vegetable oilvegetable-oil
2 tablespoons unsweetened pineapple or 2 tablespoons orange juicepineapple
1 clove garlic, mincedgarlic
1 tablespoon soy saucesoy-sauce
1 teaspoon saltsalt
1 pinch cayennecayenne
4 cups cooked brown ricebrown-rice
1 cup unsweetened pineapple chunkspineapple
2 scallions, sliced on the diagonalscallion
2 stalks celery, thinly sliced on the diagonalcelery
1 yellow bell peppers or 1 green bell pepper, seeded and choppedpepper
1/2 cup raisinsraisins
2 cups bean sprouts (about 1/2 lb)
1 cup drained baby corncorn
1/2 cup toasted peanuts or 1/2 cup cashewscashew

Instructions (7 steps)

In a blender, puree all the dressing ingredients until smooth.

02In a large serving bowl, combine the rice, pineapple, scallions, celery, peppers, and raisins.

03Add the dressing and toss well.

04Gently mix the sprouts and baby corn or scatter them on tap if you prefer.

05Garnish with nuts.

06Serve at room temperature or chill for about 30 minutes.

07Toast nuts in a single layer on an un-oiled baking tray at 350F for about 5 minutes, until golden.

Nutrition (per serving)

Calories: 665 kcal
Protein: 16 g
Fat: 15 g
Saturated fat: 2 g
Carbs: 121 g
Fiber: 8 g
Sugar: 16 g
Sodium: 583 mg
Cholesterol: 0 mg

Pantry check

Data quality

servings.value✓

times.totalMinutes✓

nutrition.calories✓

recipeCuisine—

recipeCategory✓

rating✓

description✓

image (URL only)✓

Rich recipe — supports nutrition-aware planning.