Photo: Anna Pelzer
Red Rice Salad with Boiled Eggs and Macadamias
17 ingredients
Serves 8.
openrecipes
Indonesian red rice salad with boiled eggs and macadamias. Riveting to look at, with a wonderfully complex array of flavors and textures to enjoy.
Estimated Nutrition (whole recipe, rough)
871
Calories
18g
Protein
47g
Fat
99g
Carbs
Counts 13 of 16 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Red Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Molasses | 1 tbsp (20g) | 58 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Carrot | 1 medium (61g) | 25 |
| Lime | juice of 1 lime (44ml) | 11 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Water | not in our table | 0 |
| Coriander | not in our table | 0 |
| Macadamia Nut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 3/4 cups to 2 cups water
- 1 cup red rice
- 2 tablespoons oil
- 4 large shallots, chopped
- 3 cloves garlic, chopped
- 1 large red chile, seeded and chopped
- 1-inch piece ginger root, chopped (hs note: I grated it)
- 1 teaspoon ground coriander
- 1 large carrot, thinly sliced
- 8 ounces green beans, trimmed and chopped
- 1/2 cup coconut milk (hs note: lite is fine)
- 1/4 cup soy sauce
- 1/2 teaspoon molasses
- 4 large eggs, boiled and peeled
- 1 large lime, quartered
- 1/2 cup julienned fresh basil
- 1/4 cup macadamia nuts, toasted and chopped
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By 101cookbooks ·
Recipe sourced from
openrecipes