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INDONESIAN PILAF SALAD

 

(adapted from KASHI™ recipe)

I happened upon this recipe when browsing through magazines at Hairy Canary getting my hair cut.  It looked really enticing and prompted me to go and buy the ingredients on my way home.  Since then, a couple weeks have passed and I’ve already made this salad three times with great reviews from family and friends.  I’ve simplified it so this is a modified version still made with Kashi™ Whole Grain Pilaf which comes in a box and can be found in Wegman’s health foods section  The box holds three packets each with about a cup of pilaf.  It’s a chewy flavorful blend of whole grain oats, brown rice, rye, hard red wheat, triticale, buckwheat, barley and sesame seeds.  In case you don’t know what Triticale is, (and I didn’t) the Kashi folks explain that it is “a natural cross between durum wheat and rye with higher protein than both.  A ½ cup serving contains 6 grams of fiber and 6 grams of protein.

 

 

 

 

Indonesian Pilaf Salad

Created by Kashi™  and  Adapted by Celia Clement

For original recipe go to: http://www.kashi.com/recipes/8

Ingredients

  • 1 packets of Kashi™ 7 Whole Grain Pilaf
  • 1 cup whole roasted peanuts
  • 3 scallions, sliced thinly
  • 1/4  teaspoon cumin
  • 1/4  teaspoon coriander
  • 1/2 cup organic currants
  • 3 medium carrot, sliced (about 1/2 cup)
  • 1 cup organic red cabbage, shredded
  • 1/2 teaspoon salt
  • ½ bunch cilantro, coarsely chopped 
  • 2 teaspoons toasted sesame oil
  • 2 tablespoons soy sauce
  • 1 tablespoons  rice vinegar
  • 1 teaspoon mirin or other sweetener such as honey
  • 2 teaspoons fresh ginger root, grated
  • 1 teaspoons crushed red chili flakes (I omit this but add it if you like it spicy)
  •  

Directions

  1. Cook Kashi Pilaf according to directions on the package and set aside. The directions are: for each packet which holds 1 cup, boil two cups water and then add the pilaf.  
  2.  Add the cumin and coriander and salt to the rice mixture as it cooks.
  3. Add the carrots for the last 10 minutes of the pilaf cooking time.
  4. Cover and cook about 25 minutes until all the liquid is absorbed.
  5. In a large mixing bowl, combine chopped cabbage, scallions, currants, cilantro,  and peanuts with cooked Pilaf mixture,  and mix well.
  6. In a small bowl, combine soy sauce, sesame oil, ginger root, vinegar and cilantro, whisk together, add to pilaf mixture, stir well and taste to adjust the seasoning. Enjoy.
  7. This is best made ahead of time to let the flavors harmonize.  

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