Balinese Rice Salad

  • Prep Time: 20 mins
  • Total Time: 25 mins
  • Servings: 6
  • About This Recipe

    “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.”

    Ingredients

    Dressing

  • 1/2 cupprepared mango chutney
  • 2tablespoonscider vinegar
  • 2tablespoonsvegetable oil
  • 2tablespoons unsweetened pineapple or 2tablespoonsorange juice
  • 1clovegarlic, minced
  • 1tablespoonsoy sauce
  • 1teaspoonsalt
  • 1pinchcayenne
  • Salad

  • 4cupscooked brown rice
  • 1cupunsweetened pineapple chunks
  • 2scallions, sliced on the diagonal
  • 2stalkscelery, thinly sliced on the diagonal
  • 1 red bell peppers or 1 yellow bell peppers or 1green bell pepper, seeded and chopped
  • 1/2 cupraisins
  • 2cupsbean sprouts( about 1/2 lb)
  • 1cupdrained baby corn
  • 1/2 cuptoasted peanuts or 1/2 cupcashews
  • Directions

  • In a blender, puree all the dressing ingredients until smooth.
  • In a large serving bowl, combine the rice, pineapple, scallions, celery, peppers, and raisins.
  • Add the dressing and toss well.
  • Gently mix the sprouts and baby corn or scatter them on tap if you prefer.
  • 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.
  • Reviews

  • “I’ve had this recipe in my cookbook for awhile and just around to making it. Wish I hadn’t waited! This is so wonderful – with summer coming up, this one will be a standard for us. Pair this with fish or chicken on the grill for a fabulous and different side dish. I made the rice the day before so it was really quick and easy to put this together at the last minute. At dressing is tart and super flavorful – the pinapple adds just the right sweet taste and the nuts and celery give it a perfect crunch. I left out the sprouts and raisins – we don’t like either of them.Really good!”

  • “This rice salad is really good. If you live in hot weather – it’s a nice change for a side dish.I did not use the bean sprouts and next time I will not use the mini corns, they did not come out that good.”

  • “I didn’t have all the ingredients for this recipe but it sounded so good I made it with what I had. I used Tomato Chutney instead of Mango. I didn’t have bean sprouts or baby corn, so just left them out.It was a hit at the pot luck.I think it would be better with the mango chutney and will definitely make it again using mango.”

  • “I made this for company as a side dish and it was a hit.The Chutney made the difference.”

  • “I have a lot in common with your other reviewers — I also have been waiting for the perfect opportunity to make this awesome dish, and chose a potluck as well!I left out the mini corns and put peanuts in a small bowl on the side so they wouldn’t get soggy and also in case of allergies.This really made a lot so it was perfect for the gathering.It is absolutely beautiful and was loved by everyone, vegetarian or not!Thanks!”

  • “Absolutely lovely to look at, but you’d better look fast because it will be gone in a flash!!Thanks Tish!!”

  • “Excellent!I also changed this slightly to make it more healthy, luckily it is just one of those dishes that you can get away with changing!I didn’t add the salt or the oil and used light soya sauce.I used frozen rice as I always have left over rice in my freezer.Orange juice instead of pineapple juice, corn kernels instead of baby corn and almonds instead of peanuts.Also as I didn’t have a tin of pineapple I used dried pineapple.Wow what a delishous, healthy, colourful rice salad!I served with my Orange Teriyaki Fish for a very tasty, healthy meal.Thanks for sharing.”

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