December 31, 2017

INDONESIAN RICE SALAD

Ingredients:
Long grain brown rice- 2 cups
Water - 4 1/2 cups
Lime dressing
Chinese pea pods - 150 gms (ends and strings removed)
(snow or sugar peas)
Red or green bell pepper - 1 (seeded and chopped)
Green onions - 5 (thinly sliced)
Water chesnuts - 1 can (200 gms)
(drained and chopped)
Cilantro - 1/4 cup (chopped)
Raisins - 1/4 cup (optional)

Method:

  • In a 3-4 quart pan, combine rice and water.
  • Bring to a boil over high heat; then reduce heat, cover, and simmer until rice is tender to bite (about 45 minutes).
  • Let stand, uncovered, until cool (about 30 minutes).
  • Meanwhile prepare lemon dressing.
  • Thinly slice pea pods. Place in a large bowl; add bell pepper, onions, water chestnuts, cilantro, raisins (if used), rice, and lime dressing. Mix well.
  • Spoon salad into a serving bowl.
Lime Dressing:
  • In a small bowl, stir together 2/3 cup unseasoned rice vinegar, 2 tbsp each lime juice and reduced sodium soy sauce, one tbsp minced fresh ginger, t tsps minced garlic and 1 tsp oriental sesame oil.
Post a Comment