*  Exported from  MasterCook  *

                          Indonesian Rice Salad

Recipe By     : 
Serving Size  : 20   Preparation Time :0:00
Categories    : Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----SALAD-----
   4      cups          Water
   2      cups          Raw long-grain white rice
   1      medium        Onion -- chopped (1-1/2 c.)
   1      teaspoon      Salt
   2      cups          Frozen mixed diced veggies'
                        Thawed (carrots, peans -- corn
                        Green beans
   1      cup           Chopped parsley
     1/2  cup           Canned garbanzo beans -- drain
     1/2  cup           Raisins
     1/4  cup           Chopped dry-roasted peanuts
   4                    Green onions -- chopped
                        -----DRESSING-----
   1      tablespoon    Curry powder
     1/2  teaspoon      Cumin
   2      tablespoons   Canola or safflower oil
   2      tablespoons   Dijon-style mustard
   2      tablespoons   Apple cider vinegar
   1      teaspoon      Sugar
     1/2  cup           Apple juice

In large kettle or saucepan, bring the water to a boil.
 Stir in the rice, chopped onion and salt. 
Cover and reduce heat to low and simmer for 12 to 15 min. or until all the water
 has been absorbed. Turn off heat and allow rice to "steam" covered for 12 to 15 min.
Dump the rice into a large bowl to cool or spread it evenly on a jelly rool pan.
 Allow it to cool for a least 30 min. when the rice is cool, combine the thawed
 mixed diced vegetables, chopped parsley, garbonazo beans, raisins, peanuts
 and green onions in a large bowl. Stir to combine.
 Add the rice and toss to mix all ingredients well. In a separate container,
 mix togesther the curry powder, cumin, oil, mustard, vinegar, 
sugar and apple juice. Beat with a fork to blend evenly.
 Pour the dressing over the rice and stir well to mix evenly. 
Allow salad to stand at least an hour or overnight to allow flavors
 to mellow before serving. The salad tastes best the day after it is made.

 This recipe is not too spicy, low calorie and filled with flavor.


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