Balinese Rice Salad
Description:
This Balinese Rice Salad is a delightful fusion of flavors, blending the tropical sweetness of mango chutney and pineapple with the savory notes of soy sauce and garlic, all tossed with wholesome brown rice and an array of crunchy vegetables. Inspired by the Moosewood Daily Special cookbook, this salad is not only bursting with vibrant colors but also with nutrients, making it an ideal choice for a quick lunch, snack, or a potluck contribution. With its quick preparation time and versatile serving options, it’s perfect for those last-minute picnics or as an effortless summer supper. Whether served as a main course or a side dish, this salad is sure to impress with its refreshing taste and satisfying textures.
Nutritional Information (Per Serving):
- Calories: 664.9
- Fat Content: 14.8g
- Saturated Fat Content: 2.2g
- Cholesterol Content: 0mg
- Sodium Content: 582.6mg
- Carbohydrate Content: 120.5g
- Fiber Content: 8.3g
- Sugar Content: 15.6g
- Protein Content: 16.1g
Recipe Details:
- Cook Time: 5 minutes
- Prep Time: 20 minutes
- Total Time: 25 minutes
- Servings: 6
- Yield: Not specified
Ingredients:
- 1/2 cup mango chutney
- 2 tablespoons cider vinegar
- 2 cups unsweetened pineapple, diced
- 2 cloves garlic
- 1 tablespoon soy sauce
- 1 teaspoon salt
- 1/4 teaspoon cayenne
- 4 cups cooked brown rice
- 1 cup unsweetened pineapple chunks
- 1 cup scallions, chopped
- 1 cup celery, diced
- 2 yellow bell peppers, diced
- 2 green bell peppers, diced
- 1 cup raisins
- 1/2 cup bean sprouts
- 2 cups baby corn
- 1/2 cup peanuts
- 2 tablespoons cashews
Instructions:
-
Prepare the Dressing:
- In a blender, combine the mango chutney, cider vinegar, diced pineapple, garlic cloves, soy sauce, salt, and cayenne.
- Blend until smooth to create a flavorful dressing.
-
Assemble the Salad:
- In a large serving bowl, combine the cooked brown rice, diced pineapple chunks, chopped scallions, diced celery, diced yellow and green bell peppers, and raisins.
- Pour the prepared dressing over the salad ingredients.
- Toss well to coat all the ingredients evenly with the dressing.
-
Add Finishing Touches:
- Gently mix in the bean sprouts and baby corn, ensuring they are evenly distributed throughout the salad.
- Alternatively, scatter the sprouts and corn on top for a decorative touch.
-
Garnish and Serve:
- Sprinkle the toasted peanuts and cashews over the salad as a crunchy garnish.
- Serve the Balinese Rice Salad at room temperature or chill it in the refrigerator for about 30 minutes to allow the flavors to meld together.
-
Optional Toasting of Nuts:
- Preheat your oven to 350°F (175°C).
- Spread the peanuts and cashews in a single layer on an ungreased baking tray.
- Toast in the preheated oven for about 5 minutes, or until the nuts turn golden brown.
- Remove from the oven and allow them to cool before using them to garnish the salad.
Enjoy your vibrant and nutritious Balinese Rice Salad, a perfect blend of tropical flavors and wholesome ingredients, ideal for any occasion from casual picnics to elegant potlucks! 🥗🍍🥭
