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Brown Rice Chutney Salad

 Brown Rice Chutney Salad
A simple rice salad in a cafĂ© 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. —Brooke Martin, Greenfield, Minnesota
8 ServingsPrep: 30 min. + chilling

Ingredients

  • 8 cups cooked brown rice, cooled
  • 3 medium carrots, shredded
  • 3/4 cup dried cranberries
  • 1 small sweet red pepper, chopped
  • 3 green onions, sliced
  • 1/2 cup mango chutney
  • 3 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 2 teaspoons curry powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon garam masala
  • 3 cups fresh baby spinach, chopped if desired
  • 1 medium apple, chopped
  • 1 cup salted cashews

Directions

  • In a large bowl, combine the first five ingredients. In a small bowl,
  • whisk the chutney, oil, vinegar, curry powder, salt and garam
  • masala. Pour over rice mixture; toss to coat. Refrigerate for
  • several hours.
  • Just before serving, add spinach and apple; toss to combine. Sprinkle
  • with cashews. Yield: 8 servings.
Nutritional Facts: 1-1/2 cups equals 469 calories,

2 of 2

Brown Rice Chutney Salad (continued)

Nutritional Facts: 17 g fat (3 g saturated fat), 0 cholesterol, 314 mg sodium, 72 g carbohydrate, 7 g fiber, 9 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.