Brown Rice Chutney Salad

  Salads

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.

Brown Rice Chutney Salad

Average Rating: 5

TOTAL TIME: Prep: 30 min. + chilling
YIELD: 8 servings.

Ingredients

  • 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
  • 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
  • 3 cups fresh baby spinach, chopped if desired
  • 1 medium apple, chopped
  • 1 cup salted cashews

Instructions

  • 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.
  • 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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