Brown Rice Chutney Salad
"This not the same ole, same ole salad you're used to. It's sweet with heat plus the crunch of the nuts that is really wonderful. Chill time not included. From Taste of Home."
- Ready In:
- 30mins
- Ingredients:
- 14
- Serves:
-
8
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
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
gailanng
United States
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!
