Indonesian (Javanese, Sundanese, Minang)

Balinese Rice Salad

Name: Balinese Rice Salad
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 6 servings
Cuisine: Indonesian (Javanese, Sundanese, Minang)
Ingredients: 0.5 cup prepared mango chutney; 2 tbsp cider vinegar; 2 tbsp vegetable oil; 2 tbsp unsweetened pineapple; 1 clove garlic; 1 tbsp halal-certified soy sauce; 1 tsp salt; 1 pinch cayenne; 4 cup cooked brown rice; 1 cup unsweetened pineapple chunks; 2 scallions; 2 stalks celery; 1 yellow bell peppers; 0.5 cup raisins; 2 cup bean sprouts; 1 cup drained baby corn; 0.5 cup toasted peanuts

An Indonesian salad of brown rice, mango chutney and cider vinegar, warmed with cayenne. It's finished with nuts.

25 min · Serves 6 · Medium

Method

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Time: Prep 20 min · Cook 5 min · 25 min total
Difficulty: medium

1
In a blender, puree all the dressing ingredients until smooth. In a large serving bowl, combine the rice, pineapple, scallions, celery, peppers, and raisins.
2
Add the dressing and toss well. Gently mix the sprouts and baby corn or scatter them on tap if you prefer.
3
Garnish with nuts. Serve at room temperature or chill for about 30 minutes. Toast nuts in a single layer on an un-oiled baking tray at 350F for about 5 minutes, until golden.