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:

• 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:

• Place the wild rice in a medium pot with 4 cups of water and 2 teaspoons of salt and bring to a boil. Simmer uncovered for 50 to 60 minutes, until the rice is very tender. Drain well and place the rice back in the pot. Cover and allow to steam for 10 minutes. While the rice is still warm, place it in a mixing bowl. Peel the oranges with a sharp knife, removing all the white pith. Cut between the membranes and add the orange sections to the bowl with the rice. Add the olive oil, orange juice, raspberry vinegar, grapes, pecans, cranberries, scallions, 1/2 teaspoon of salt, and the pepper. Allow to sit for 30 minutes for the flavors to blend. Taste for seasonings and serve at room temperature.

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:

• Grind the peppercorns, nutmeg, nuts and sesame seeds to a fine powder in a spice grinder. Put the mixture in a food processor, add the remaining ingredients with 1 /2 tsp salt and blend to a very smooth paste. Will keep in the fridge for 2 weeks.

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!

Steps:

• Heat the oil in a large frying pan or wok. Tip in the eggs and swirl to coat the base of the pan. Cook for 1 min, then flip and cook the other side until set. Remove and roughly chop into ribbons.
• Add the curry paste and sugar and fry for 1 min. Tip in the rice and stir to coat in the paste, then add the spring onions and peas. Stir-fry for 2-3 mins until everything is really hot. Add the soy sauce, then gently toss through the omelette ribbons and mackerel.
• Divide between 4 bowls and garnish with the cucumber. Serve with extra soy sauce, if you like.

Steps:

• Mix all the salad ingredients a large bowl.
• In a smaller bowl, whisk the dressing ingredients together and pour over the salad.
• Toss the salad and serve on lettuce leaves.
• You may serve with hoisin sauce or chutney on the side.