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Full Online Book HomeLearning KitchenRice - Salad - Balinese Rice Salad
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Rice - Salad -  Balinese Rice Salad Post by :Cheetaz Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2578

Click below to download : Rice - Salad - Balinese Rice Salad (Format : PDF)

Rice - Salad - Balinese Rice Salad

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1/2 cup prepared mango chutney*
2 tablespoons cider vinegar
2 tablespoons canola oil (or less)
2 tablespoons unsweetened pineapple or orange juice
1 large garlic clove, minced or pressed
1 tablespoon soy sauce
1 teaspoon salt
pinch of cayenne

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 & drained baby corn
1/2 cup toasted peanuts or cashews

In a blender or food processor, puree all of the dressing ingredients until smooth.

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.

Serve at room temperature or chill for 30 minutes.

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.
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Rice - Bean Salad Rice - Bean Salad

Rice - Bean Salad
3 cups cold cooked brown rice 1 (16 oz.)can drained, rinsed pinto beans 1 (16 oz.)can drained, rinsed black beans 1 cup frozen peas, thawed 1 medium red onion, chopped 1/2 cup drained, diced green chilies 1/4 cup cilantro, chopped 3/4 cup Italian dressing Mix all, chill a few hours, and you have a great summer salad/main dish, if you add leftover cooked beef, chicken or ham.

Rice - Artichoke Wild Rice Salad Rice - Artichoke Wild Rice Salad

Rice - Artichoke Wild Rice Salad
1 (6 oz.) pkg. long grain and wild rice 1 (14 oz.) can artichoke hearts, drained and chopped 12 pimiento stuffed olives, chopped 3 green onions with tops, chopped 1 (2 oz.) jar pimiento, chopped 1 cup chopped celery 1/2 cup mayonnaise 1 tsp. curry powder tomato wedges Cook rice, omitting butter, cool. Add remaining ingredients except tomato wedges. Mix well. Cover and chill thoroughly. Garnish with tomato. Serves 8 to 10.