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Brown Rice Chutney Salad Recipe

Brown Rice Chutney Salad Recipe

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Ingredients:

Serving

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
1/2 cup mango chutney
3 tbsp olive oil
2 tbsp red wine vinegar
2 tsp curry powder
1/2 tsp salt
1/2 tsp garam masala
3 cups fresh baby spinach, chopped if desired
1 medium apple, chopped
1 cup salted cashews

Directions:

In a large bowl, combine the first five ingredients (brown rice, carrots, dried cranberries, red pepper, green onions). In a small bowl, whisk the chutney, oil, vinegar, curry powder, salt and garam masala. Pour over rice mixture; toss to coat. Refrigerate for several hours.
Just before serving, add spinach and apple; toss to combine. Sprinkle with cashews.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	480.07 Kcal (2010 kJ)
Calories from fat	189.9 Kcal
		% Daily Value*
Total Fat	21.1g	32%
Sodium	323.33mg	13%
Potassium	540.95mg	12%
Total Carbs	64.48g	21%
Sugars	18.35g	73%
Dietary Fiber	6.41g	26%
Protein	13.08g	26%
Vitamin C	19.8mg	33%
Vitamin A	0.2mg	8%
Iron	3.9mg	22%
Calcium	45.5mg	5%

Amount Per 100 g
Calories	154.71 Kcal (648 kJ)
Calories from fat	61.2 Kcal
		% Daily Value*
Total Fat	6.8g	32%
Sodium	104.2mg	13%
Potassium	174.33mg	12%
Total Carbs	20.78g	21%
Sugars	5.91g	73%
Dietary Fiber	2.06g	26%
Protein	4.22g	26%
Vitamin C	6.4mg	33%
Vitamin A	0.1mg	8%
Iron	1.3mg	22%
Calcium	14.7mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

10.6

Points
13

PointsPlus

Good Points

saturated fat free,
low sodium,
cholesterol free

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