Brown Rice Chutney Salad

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

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

Directions

  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.

About The Author


Simmi Iyer

"In order to be irreplaceable one must always be different. Al little bad taste is like a nice splash of paprika. We all need a splash of bad taste-its hearty, its healthy, its physical. I think we could use more of it. No taste is what I am against" My place to find recipes that you, your family and your friends will not only love but will want to make time and time again.

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