“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.”
READY IN:
25mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a blender, puree all the dressing ingredients until smooth.
  2. In a large serving bowl, combine the rice, pineapple, scallions, celery, peppers, and raisins.
  3. Add the dressing and toss well.
  4. Gently mix the sprouts and baby corn or scatter them on tap if you prefer.
  5. Garnish with nuts.
  6. Serve at room temperature or chill for about 30 minutes.
  7. Toast nuts in a single layer on an un-oiled baking tray at 350F for about 5 minutes, until golden.

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