BROWN RICE CHUTNEY SALAD RECIPE

Brown Rice Chutney Salad Recipe image

Provided by @MakeItYours

Number Of Ingredients 14

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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