BROWN RICE CHUTNEY SALAD
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
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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Marlene Jacobo
[email protected]This salad is a bit too spicy for my taste. I think I would use less chili pepper next time.
SANAULLAH JAN
[email protected]This salad is a great way to get your kids to eat their vegetables. My kids love the sweet and tangy chutney dressing.
M saqib
[email protected]This salad is a great make-ahead meal. You can make the chutney dressing and chop the vegetables ahead of time, and then assemble the salad just before serving.
Ace C
[email protected]I'm not a big fan of brown rice, but I really enjoyed this salad. The chutney dressing was flavorful and the vegetables were fresh and crisp.
Sunbir Hossain
[email protected]This salad is a great way to use up leftover vegetables. I always have a few odds and ends in my fridge, and this salad is a great way to use them up.
Amelia Kurtesi
[email protected]I love the way this salad looks! The colors are so vibrant and inviting.
Karen Ncube
[email protected]This salad was a bit too sweet for my taste. I think I would use less sugar in the chutney dressing next time.
Md samadul Islam
[email protected]I'm not a big fan of chutney, but I really enjoyed this salad. The dressing was flavorful and the vegetables were fresh and crisp.
sabiya Sultana
[email protected]This salad is a great option for a light and healthy meal. It's also perfect for a potluck or picnic.
Hell Gamer
[email protected]I love that this salad is so versatile. You can add or remove ingredients to suit your own taste.
mdmunna Islam
[email protected]This salad is a great way to get your daily dose of fruits and vegetables. It's also a healthy and filling meal that can be enjoyed for lunch or dinner.
Slug Up
[email protected]I found this salad to be a bit bland. I think I would add some more herbs or spices to the chutney dressing next time.
Raja Sammi
[email protected]This salad was a bit too spicy for my taste. I think I would use less chili pepper next time.
Melissa Testino
[email protected]I added some chopped cilantro to this salad and it was delicious! The cilantro added a nice fresh flavor to the dish.
Sany 92
[email protected]This salad is a great make-ahead dish. You can make the chutney dressing and chop the vegetables ahead of time, and then assemble the salad just before serving.
Ajayi Endurance
[email protected]I love the combination of flavors in this salad. The chutney dressing is sweet, tangy, and spicy, and it pairs perfectly with the nutty brown rice and crunchy vegetables.
xer alamin
[email protected]This salad is a great way to use up leftover brown rice. It's also a healthy and flavorful side dish that can be served with grilled chicken or fish.
Maxakamaddawardhiiglay Maxkamaddawardhiiglay
[email protected]I tried this recipe and it turned out great! The chutney dressing was easy to make and had just the right amount of sweetness and spice. The salad was a hit at my potluck.
Shiku Ndirangu
[email protected]This brown rice chutney salad is a delightful dish that combines the nutty flavor of brown rice with the tangy and spicy flavors of chutney. The addition of vegetables like carrots, cucumbers, and tomatoes adds a refreshing crunch and color to the sa