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Balinese Rice Salad

posted by Holly in KC





List of Ingredients



• Dressing:
  
• 1/2 cup prepared mango chutney*
  
• 2 tablespoons cider vinegar
  
• 2 tablespoons canola oil
  
• 2 tablespoons unsweetened pineapple or orange juice
  
• 1 large garlic clove, minced or pressed
  
• 1 tablespoon soy sauce
  
• 1 teaspoon salt
  
• pinch of cayenne
  
• Salad:
  
• 4 cups cooked brown rice, cooled to room temperature
  
• 1 cup fresh or unsweetened canned pineapple chunks
  
• 2 scallions, sliced on the diagonal
  
• 2 celery stalks, thinly sliced on the diagonal
  
• 1 red, yellow, or green bell pepper, seeded and chopped
  
• 1/2 cup raisins
  
• 2 cups mung bean sprouts
  
• 1 cup rinsed and drained baby corn
  
• 1/2 cup toasted peanuts or cashews
  






Instructions



1. In a blender or food processor, puree all of the dressing ingredients until smooth.
   
2. In a large serving bowl, combine the rice, pineapple, scallions, celery, peppers, and raisins (or currants). Add the dressing and toss well. Gently mix in the sprouts and baby corn or scatter them on top, if you prefer. Garnish with the nuts.
   
   
3. Serve at room temperature or chill for 30 minutes.
   
4. Serves 6: Per 12-ounce serving: 389 calories, 8.9g Protein, 11.6g fat, 67.6 g carbohydrates, 2.3 g saturated fatty acids, 0 mg cholesterol, 705 mg sodium, 3.3 g total dietary fiber.