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A simple rice salad in a café inspired thoughts of adding Indian spices and chutney to this dish. To fire things up, mix in a small amount of hot chili oil, tasting carefully as you go.
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Editor's Note: Look for garam masala in the spice aisle.
Nutritional Facts 1-1/2 cups equals 469 calories, 17 g fat (3 g saturated fat), 0 cholesterol, 314 mg sodium, 72 g carbohydrate, 7 g fiber, 9 g protein.
Originally published as Brown Rice Chutney Salad in Taste of Home February/March 2012, p57
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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Reviewed on Mar. 20, 2012 by howeavenue
I have been eating this salad non-stop since I made it. It is so delicious. It's also really pretty. My husband does the South Beach diet, and so this dish is perfect with its whole grain rice, veggies and nuts. I cut the spinach into thin ribbons and stirred it into the salad,which I prefer to whole leaves. I also used pineapple chutney b/c I couldn't find mango chutney in the store, and it tastes great. I also used red onion instead of green. I don't think I used 8 cups of rice, though. I like a lot of sauce/dressing and add ins and was concerned the rice would overpower the dish. So I used maybe even half of what is called for here. The mixture of sweet and heat plus the crunch of the nuts is really wonderful. Don't leave out any ingredient. They all mix together to make a fabulous dish. I also like the fact that it's different and not the same-old/same-old. I will definitely bring this to picnics all summer.
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