Indonesian Rice Salad


Maddie requested this Indonesian Rice Salad from Capers, Epicurean Cafe 1181 Eruera St in Rotorua. Thanks to Amanda for sharing the recipe.

Ingredients

  • 1 cup brown rice, cooked
  • 1/2 cup peanuts
  • 1/2 cup currants
  • 1 tablespoon poppy seeds
  • 1 cup cooked kidney beans (can use canned, just drain and rinse)
  • 2 tablespoons sultanas
  • 1/4 cup sunflower seeds, lightly toasted
  • 1 tablespoon sesame seeds
  • 1 stalk celery finely sliced
  • 1 capsicum , finely chopped
  • 1/4 cup chopped parsley
  • 1/2 cup oil
  • 1/2 cup cider vinegar
  • juice of 1/2 lemon

Method

Mix all ingredients together in a large bowl - except the oil, cider vinegar, lemon juice and curry powder.
Heat a little oil in a frying pan and gently cook the curry powder until fragrant, add remaining oil and cider vinegar and whisk together.
Remove from heat and add lemon juice.  Allow dressing to cool and then drizzle ove salad.

 

Leave a Reply

Your email address will not be published. Required fields are marked *

3 thoughts on “Indonesian Rice Salad

  1. I made this for visitors for lunch yesterday. It was a real hit with us all. Lovely flavours and textures. This will be one of my favourite salads. Thanks for posting it Helen.