Balinese Rice Salad Recipes

Steps:

• Cook the brown rice in 3 C water until tender.
• In a large bowl, combine peanut oil, sesame oil, orange juice, garlic, pepper flakes, tamari, salt, honey or brown sugar if desired, cider vinegar, pineapple.
• Add the hot rice to the above mix and mix well. Stir in the scallions, celery, sprouts, raisins, peanuts, cashews, sesame seeds, bell peppers, water chestnuts and raw peas if desired. Mix well and serve.

Steps:

• Combine rice and vegetables in a large bowl. Add the vinaigrette and stir to combine. Let the salad sit at room temperature for 30 minutes before serving. Garnish with desired herbs.
• Combine all ingredients in a blender and blend for 1 minute

Steps:

• 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.

Steps:

• Put cooked rice into a large bowl.
• Add the peanut oil, sesame oil, orange juice, garlic, cayenne pepper, soy sauce, salt, cider vinegar, and pineapple and mix well.
• Mix in the green onions, celery, sprouts, raisins, peanuts, cashews, sesame seeds, peppers, and water chestnuts.
• Allow to chill and marinate.
• Usually I can only wait an hour or so before I dig in!