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Indonesian-Style Rice Salad

What you need: 

8 cups cooked brown rice
Salad ingredients (all optional):
1/2 cup raisins
1/2 cup dried apricots, chopped
1/2 cup water chestnuts, sliced
1/2 cup peas, fresh or frozen (thawed)
1 bunch scallions (green onions), chopped
1 bell pepper, red, orange or yellow, chopped
2-3 celery stalks, chopped
1/4 cup lemon juice
1/4cup maple syrup
2-3 cloves garlic, minced
1 inch ginger, minced or grated
1 teaspoon curry powder
1/2 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon turmeric
1/4 teaspoon cayenne pepper (medium spicy, more or less to taste)

What you do: 

Soak the raisins and apricots in warm water for 20 minutes, drain. Mix all the dressing ingredients together in a separate bowl. Pour the dressing over the cooked rice and stir. Add remaining ingredients and stir. Serve warm or cold.
This is a really colorful and flavorful salad with no added salt and lots of healthy ingredients (ginger, garlic, turmeric, cayenne… etc.), though I’m not sure how authentically “Indonesian” it may be. I make this and freeze it in single serving containers to eat for lunch throughout the week.

Preparation Time: 
15-20 minutes
Cooking Time: 
Recipe Category: 


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