Hawaiian Rice Salad

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Hawaiian Rice Salad

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  • Show Name

So Many Salads

  • Show Name

So Many Salads

  • Show Date
September 11, 2021
  • Show Date
September 11, 2021
  • Cook

Carolyn Strickland

  • Cook

Carolyn Strickland

  • Ingredients
  • ✓ 1 cup brown rice, long or short grain
  • ✓ Up to 2 cups low sodium vegetable stock, depending on prep method
  • ✓ 1⁄2 teaspoon turmeric powder
  • ✓ 1 cup pineapple in chunks
  • ✓ 1 mango, cut into chunks
  • ✓ 1⁄4 cup almond slivers, toasted (or other nuts or seeds, your preference)
  • ✓ 1⁄3 cup raisins or currants
  • ✓ 1⁄2 cup cucumber, chopped
  • ✓ 1 stalk celery, chopped
  • ✓ ¼ cup chopped fresh cilantro (optional)

For The Dressing

  • 4 tablespoons fresh lemon juice

  • 2 teaspoons agave nectar (optional)

  • 2 tablespoons pineapple juice

  • 1 clove garlic, minced

  • Dash iodized sea salt (optional)

  • Fresh black pepper, to taste

  • Optional topping - unsweetened, shredded coconut, lightly toasted

  • Instructions
  1. Rinse rice under cool running water and prepare according to package directions, except use low sodium vegetable broth instead of water.
  2. Add ½ teaspoon turmeric powder to the broth and mix well. If preparing rice in a pressure cooker, use 1¼ cups broth and ½ teaspoon turmeric powder instead of water and cook for 22 minutes, natural pressure release.
  3. After rice has cooked, allow it to cool before preparing salad. One way to do this is spread the rice out on a rimmed baking sheet and refrigerate for about 15-20 minutes.
  4. Whisk all dressing ingredients in a bowl and set aside.
  5. In a large bowl, mix rice with pineapple, mango, almonds, raisins, cucumber, celery, and optional cilantro. Gently fold in dressing. Serve topped with toasted coconut.
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