Brown Rice Chutney Salad
TOTAL TIME: Prep: 30 min. + chilling
YIELD: 8 servings.
A simple rice salad in a cafe 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
Ingredients
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1/2 cup mango chutney
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3 tablespoons olive oil
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2 tablespoons red wine vinegar
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2 teaspoons curry powder
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1/2 teaspoon salt
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1/2 teaspoon garam masala
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8 cups cooked brown rice, cooled
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3 medium carrots, shredded
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3/4 cup dried cranberries
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1 small sweet red pepper, chopped
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3 green onions, sliced
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3 cups fresh baby spinach, chopped if desired
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1 medium apple, chopped
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1 cup salted cashews
Directions
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1.
In a large bowl, whisk the first six ingredients. Add the rice, carrots, cranberries, red pepper and green onions; toss to coat. Cover and refrigerate for several hours.
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2.
Just before serving, add spinach and apple; toss to combine. Sprinkle with cashews.
Nutrition Facts
1-1/2 cups: 469 calories, 17g fat (3g saturated fat), 0 cholesterol, 314mg sodium, 72g carbohydrate (19g sugars, 7g fiber), 9g protein.
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