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.