Description
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
- Mango Chutney
- Cider Vinegar
- Vegetable Oil
- Unsweetened Pineapple
- Garlic
- Soy Sauce
- Salt
- Cayenne
- Brown Rice
- Unsweetened Pineapple Chunks
- Scallions
- Celery
- Red Bell Peppers
- Raisins
- Bean Sprouts
- Baby Corn
- Peanuts
Instructions
- 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