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

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.