Best Chutney Rice Salad Recipes

BROWN RICE CHUTNEY SALAD

Brown Rice Chutney Salad image

A simple rice salad in a cafe 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. -Brooke Martin, Greenfield, Minnesota

Provided by Taste of Home

Categories Lunch Side Dishes

Time 30m

Yield 8 servings.

Number Of Ingredients 14

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

Steps:

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.

Nutrition Facts : Calories 469 calories, Fat 17g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 314mg sodium, Carbohydrate 72g carbohydrate (19g sugars, Fiber 7g fiber), Protein 9g protein.

CHUTNEY RICE SALAD

Chutney Rice Salad image

Chutney is such an interesting, but neglected condiment. Try the delicious dressing on other salads, especially with some chicken or shrimp.

Provided by Geema

Categories Vegan

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1/3 cup chutney
1/4 cup canola oil
1 tablespoon lemon juice
1 1/4 teaspoons minced gingerroot
3 cups cooked rice
1 cup choppped apple
1/2 cup chopped celery
1/4 cup golden raisins or 1/4 cup any dried fruit, chopped
2 tablespoons green onions, sliced
1/4 cup toasted sliced almonds

Steps:

In a small bowl, combine chutney, oil, lemon juice and gingerroot, blending well to combine.
In a large serving bowl, mix the rice, apple, celery, onions, dried fruit and almonds.
Toss with the dressing, mixing well.
Refrigerate for at least 1 hour before serving.

Nutrition Facts : Calories 267.4, Fat 12.4, SaturatedFat 0.9, Sodium 8.1, Carbohydrate 36.1, Fiber 1.9, Sugar 6.3, Protein 3.9

BROWN RICE CHUTNEY SALAD RECIPE

Brown Rice Chutney Salad Recipe image

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. -Brooke Martin, Greenfield, Minnesota

Provided by @MakeItYours

Number Of Ingredients 14

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 California Olive Ranch® 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

Steps:

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.
Just before serving, add spinach and apple; toss to combine. Sprinkle with cashews.
Yield: 8 servings.
Editor's Note: Look for garam masala in the spice aisle.
Originally published as Brown Rice Chutney Salad in Taste of Home
February/March 2012, p57
Nutritional Facts
1/2 cups equals 469 calories, 17 g fat (3 g saturated fat), 0 cholesterol, 314 mg sodium, 72 g carbohydrate, 7 g fiber, 9 g protein.
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