Saturday, October 4, 2008

Indonesian Rice Salad!


So this has become one of our favorite dishes for dinner. I have grown up on a wide variety of food so I am used to it, but this might sound weird to others. It is super healthy though and when we have had friends over for dinner they have loved it too! It kind of has an exotic flavor to it. It has become almost a weekly thing that I make this dish and it is also great for leftovers. I always make a lot! So here is the recipe, I recommend trying it because it is fast and easy and very yummy!
Serves 4 
1 1/2 cups basmati rice
1 14.5 oz. can pineapple chunks, drained well, save juice
1 bunch green onions, chopped
1 red or yellow bell pepper, seeded and chopped into small squares
1 medium cucumber, peeled, seeded, and chopped into small cubes
1 large handful of green peas, defrosted, if frozen
1 large carrot, peeled and grated
2 cups bean sprouts (optional)
3/4 cup chopped peanuts or cashews
5-6 radishes, sliced thin (optional)
Small handful cilantro, chopped finely 

3 tablespoons crunchy peanut butter
3 tablespoons soy sauce
3 tablespoons rice wine vinegar
3 teaspoons mirin (Japanese market) or honey
1 1/2 teaspoons chili with garlic sauce or to taste ( I like it a little more spicy so I add a little more).

Wash basmati rice well. Place in a sauce pan and add 1/2 cup pineapple juice, 2 sups of water, and a large pinch of salt. Bring to a boil, cover, turn down heat to low, and cook for 18 minutes. Remove from heat and allow to sit undisturbed for at least 10 minutes. 

Meanwhile, make the dressing. Place all ingredients in a small sauce pan and whisk until smooth.

In a large bowl, turn out the rice and fluff and separate the grains with a large fork. Add the pineapple, vegetables, nuts, sprouts, and cilantro. Mix well.

Heat the dressing in the small saucepan over medium heat just until warm, about 1 minute. 

Pour dressing over rice salad and mix well. Serve immediately. 

-If you think the dressing is too thick, thin it with a little pineapple juice.
-Substitute chili and garlic sauce with any chili sauce, chili powder, or your favorite fresh chilies.
-Substitute any vegetable with chopped jicama, edamame beans, finely chopped green beans, bamboo shoots, water chestnuts, or baby corn.
-Substitute basmati rice with any long grain white or brown rice. Follow instructions on the package. 

So thats it! It seems like a lot of work but the chopping is what takes the most time. It takes me probably a total of 30 to 45 minutes to do. It has a slight peanut butter flavor to it but it goes well with the rest of the dish. If prepared correctly, this is a great meal! 

1 comment:

The Burners said...

oh i am so glad that you posted this recipe! it looks yummy. i'll have to try it this week :)