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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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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:
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 tablespoons olive oil |
2 tablespoons red wine vinegar |
2 teaspoons curry powder |
1/2 teaspoon salt |
1/2 teaspoon garam masala |
3 cups fresh baby spinach, chopped if desired |
1 medium apple, chopped |
1 cup salted cashews |
Directions:
1. In a large bowl, combine the first five ingredients. 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.
2. Just before serving, add spinach and apple; toss to combine. Sprinkle with cashews. Yield: 8 servings.
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