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
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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