KCB 6.9: Hawaiian Brown-Rice Salad
Hawaiian Brown-Rice Salad
In this salad, plump long-grain brown rice is combined with fresh salad vegetables and pineapple, tossed in an herbed Italian dressing, and served on a bed of crisp lettuce leaves.
• PREPARATION TIME: 10 minutes
• YIELD: Enough for 8-10 persons
• YIELD: Enough for 8-10 persons
• 6 cups (1.5 litres) salted long-grain brown rice, cooked and chilled
• 1 small cucumber, peeled, seeded, and diced
• 4 crisp radishes, finely sliced
• 3 slices of fresh pineapple, diced
• 2 firm, ripe tomatoes, diced
• 1/2 small red pepper, diced
• 1/2 small green pepper, diced
• 1/4 cup (60 ml) cooked green peas
• 1/4 cup (60 ml) cooked corn niblets
• 1/2 stalk celery, finely chopped
• 2 inner leaves of lettuce rolled up and cut into long, wafer-thin slices (chiffonade)
• 1 teaspoon (5 ml) olive oil
• 2 fresh hot green chilies, seeded and cut into long, wafer-thin strips
• 1/4 teaspoon (1 ml) yellow asafoetida powder
• 1/2 cup (125 ml) finely chopped fresh parsley,
• 1 cup (250 ml) Italian Salad Dressing
• lettuce leaves for decoration
• 1 small cucumber, peeled, seeded, and diced
• 4 crisp radishes, finely sliced
• 3 slices of fresh pineapple, diced
• 2 firm, ripe tomatoes, diced
• 1/2 small red pepper, diced
• 1/2 small green pepper, diced
• 1/4 cup (60 ml) cooked green peas
• 1/4 cup (60 ml) cooked corn niblets
• 1/2 stalk celery, finely chopped
• 2 inner leaves of lettuce rolled up and cut into long, wafer-thin slices (chiffonade)
• 1 teaspoon (5 ml) olive oil
• 2 fresh hot green chilies, seeded and cut into long, wafer-thin strips
• 1/4 teaspoon (1 ml) yellow asafoetida powder
• 1/2 cup (125 ml) finely chopped fresh parsley,
• 1 cup (250 ml) Italian Salad Dressing
• lettuce leaves for decoration
1. Place all the ingredients (except the dressing, 1 teaspoon (5 ml) olive oil, and the asafoetida) in a large bowl.
2. Saute the asafoetida in olive oil in a small pan. Pour the oil and asafoetida into the bowl of rice and vegetables. Mix well.
3. Toss the salad with the dressing. Serve the salad on a bed of crisp lettuce leaves
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