Indonesian Spicy Rice Salad Recipe
A rice salad is so fulfilling and awesome that you are going to relish every single bite of it. Made with brown rice with a rich flavor that is enhanced by mixing with nuts, vegetables and sprouted beans which bring a crunchy texture to the dish, making it all the more exciting.
A salad that is surely going to win over hearts and bring smiles to the faces as the buds do a little flip flop dance. Put on the apron and start cooking because it is going to turn out to be breathtaking. Our step b step guide is all here with the most detailed recipe on how to cook this mouthwatering Indonesian Spicy Rice Salad.
Preparation Time: 1 hour 5 minutes
Serving Size: 4 person
Utensils: Large pan, salad bowl
Nutrition:
Calories: 838.8
Fat: 49.3
Cholesterol: 0 mg
Ingredients:
– 250g brown basmati rice, rinsed
– 2 tbsp olive oil
– 2 tbsp lime or lemon juice
– 1 large garlic clove, crushed
– 1 large fresh red chilli, seeded and thinly sliced
– 2 tbsp soy sauce
– 2 tsp clear honey, or to taste
– 2 tbsp rice vinegar or white wine vinegar
– 4 spring onions, thinly sliced
– 2 celery sticks, thinly sliced
– 250g sprouted beans or bean sprouts
– 100g unsalted cashew nuts or peanuts
– Chinese leaves and baby spinach, to serve
Instructions
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1
You have to boil the rice first. Boil salted water in the saucepan and add rice to it and stir it in. Let to simmer for around twenty five minutes or when you feel the grains have gone tender but still firm to the touch.
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2
During this you will get time to make other preparations. In the large salad bowl add the oil, lime or lemon juice, garlic, chilli, soy sauce, honey and vinegar. Mix together all these by whisking. Season with salt and freshly ground pepper.
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3
To the dressing that you created in the salad bowl, add the vegetables and the nuts. Mix all these well.
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4
When the rice is cooked, drain it into a colander and hold it under running water so that it cools down a bit. Drain well and add it to the mixture in the salad bowl. The salad is all ready to knock out all other dishes at the table. Sprinkle some nuts on the top and garnish with a lemon wedge and green chili.
