Balinese Rice Salad Recipe - Food.com
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
Ingredients
- 1/2 cup prepared mango chutney
- 2 tablespoons cider vinegar
- 2 tablespoons vegetable oil
- 2 tablespoons unsweetened pineapple or 2 tablespoons orange juice
- 1 clove garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon salt
- 1 pinch cayenne
- 4 cups cooked brown rice
- 1 cup unsweetened pineapple chunks
- 2 scallions, sliced on the diagonal
- 2 stalks celery, thinly sliced on the diagonal
- 1 yellow bell peppers or 1 green bell pepper, seeded and chopped
- 1/2 cup raisins
- 2 cups bean sprouts (about 1/2 lb)
- 1 cup drained baby corn
- 1/2 cup toasted peanuts or 1/2 cup cashews
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