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
- 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.
- Just before serving, add spinach and apple; toss to combine. Sprinkle with cashews.
