Red Rice Pecel

Red rice has a higher fiber content than white rice. Assorted vegetables in this pecel contain a variety of vitamins, minerals and phytochemicals good for health. If you do not have problems with cholesterol, this menu can be added with fried chicken, fried liver/gizzard, boiled eggs, plus peanut/anchovy/shrimp brittle.

  • 100 grams of red rice
  • 50 grams of glutinous rice
  • Salt
  • 6 stalks of beans, cut into 3 cm, steamed
  • 100 grams of cabbage, cut into 2 cm, steamed
  • 100 grams of bean sprouts, remove the tail, briefly flush with boiling water
  • 100 grams of green beans, cut into oblique, steamed
  • 1 bunch of spinach, take the leaves and young stems, steamed
  • 3 pieces of small squash, each pieced by four, steamed
  • 1 cucumber, thinly sliced
  • 150 grams of peanuts, roasted, mashed
Mashed seasoning:
  • 3 cloves of garlic
  • 1 curly chili, seeded
  • Salt
  • 1 cm of kencur
  • 1 teaspoon of shrimp paste
  • 2 tablespoons of brown sugar
  • 2 tablespoons of tamarind water
  • Boiled water
  • 1 teaspoon of lemon juice
How to make:
  • So that vegetables were cooked but not wilted, heat the steamer first until the water is boiling before inserting vegetables into it. Steam for 10 minutes.
  • Cook the red rice mixed with sticky rice as you normally cook rice.
  • Arrange vegetables that have been boiled in a serving dish. Put also beside them the red rice.
  • Mix peanuts with spice paste. Give water and lemon juice. Taste it.
  • Pour spice up vegetables.
This Red Rice Pecel is well suited to be eaten with tempe and marinated tofu.

For four servings.

Nutritional facts per serving:

Calorie: 412 kcal
Protein: 16.4 grams
Fat: 17.8 grams
Carbohydrate: 52 grams
Fiber: 4.2 grams