Indonesian Rice Salad Recipe
Gluten Free Recipe
A delicious Indonesian Rice Salad packed with vegetables and flavored with cliantro. Garnish with lemon zest.
<1-1/2 cup long-grain brown rice (uncooked)
<1/4 cup sun-dried tomatoes (not oil packed)
Dressing (recipe follows)
1/2 cup chopped dried apricots
1/4 cup diced red bell pepper
3 green onions, chopped
1/2 cup seeded and diced cucumber
1/2 cup coarsely chopped mixed unsalted peanuts and cashews
1 tablespoon chopped fresh cilantro, for garnish
Grated lemon zest, for garnish
Cook rice according to package directions. Set aside and let cool.
In a small bowl, cover sun-dried tomatoes with warm water and let stand 30 minutes or until softened. Drain and chop. Prepare dressing.
Prepare salad: In a medium-sized bowl, mix together cooked rice, sun-dried tomatoes, apricots, bell pepper, green onions, cucumber and nuts. Add dressing and toss gently to mix well. Cover and refrigerate up to one hour. Serve at room temperature, garnished with cilantro and lemon zest.
Recipe makes 6 servings Indonesian Rice Salad.
Zest of one lemon
1/4 cup fresh lemon juice
1-1/2 tablespoons tarragon or rice wine vinegar
One garlic clove, minced
1 teaspoon fresh ginger, minced and peeled
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
2 tablespoons honey
1/4 cup peanut oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
In small bowl, whisk together lemon zest and juice, vinegar, garlic, ginger, cumin, coriander, cayenne and honey. Slowly whisk in oil until thoroughly incorporated. Season with salt and pepper.