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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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One of my favorite salads in the Moosewood Daily Special cookbook. It can be made quickly with leftover rice and served as a main course or side dish that is perfect for last minute picnic or easy summer supper. Ingredients:
1/2 cup prepared mango chutney |
2 tablespoons cider vinegar |
2 tablespoons vegetable oil |
2 tablespoons unsweetened pineapple or 2 tablespoons orange juice |
1 clove garlic, minced |
1 tablespoon soy sauce |
1 teaspoon salt |
1 pinch cayenne |
4 cups cooked brown rice |
1 cup unsweetened pineapple chunks |
2 scallions, sliced on the diagonal |
2 stalks celery, thinly sliced on the diagonal |
1 red bell peppers or 1 yellow bell peppers or 1 green bell pepper, seeded and chopped |
1/2 cup raisins |
2 cups bean sprouts (about 1/2 lb) |
1 cup drained baby corn |
1/2 cup toasted peanuts or 1/2 cup cashews |
Directions:
1. In a blender, puree all the dressing ingredients until smooth.
2. In a large serving bowl, combine the rice, pineapple, scallions, celery, peppers, and raisins.
3. Add the dressing and toss well.
4. Gently mix the sprouts and baby corn or scatter them on tap if you prefer.
5. Garnish with nuts.
6. Serve at room temperature or chill for about 30 minutes.
7. Toast nuts in a single layer on an un-oiled baking tray at 350F for about 5 minutes, until golden.
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