Indonesian Brown Rice Salad
Cooked's version of the Moosewood Cookbook original featuring hearty brown rice, pickled cucumber and jalapeno, red bell pepper, raisins, carrots and celery with dried apricots. We garnish this dish with sesame seeds and serve it with an addictive orange aminos dressing.
This dish is best when eaten cold or at room temperature. Remove plastic film from container, toss with dressing, and enjoy!
Brown rice, tofu, pickled cucumber and jalapeno, red pepper, celery, apricot, sesame seeds, carrots, scallions, parsley, raisin, walnut enchiladas: pepitas, ancho chile powder, salt, sunflower oil and lemon juice, orange aminos dressing: orange juice, lime juice, coconut aminos, sesame oil, red pepper flakes and pineapple juice (Allergens: Sesame)
Ingredients may change due to market availability. Please email support@cookedchicago.com if you have questions about allergies.- Calories: 510
- Fat: 16g
- Carbohydrates: 71g
- Protein: 20g
- Sodium: 240mg
