Brown Rice Chutney Salad Recipes
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.
CHUTNEY RICE
This is an excellent side dish which I adapted years ago from a recipe on a box of Uncle Ben's rice.
Provided by MrsJ492
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Pour chicken broth into a saucepan and bring to a boil.
- Slowly add rice to broth (adding too quickly may cause a boil over).
- Reduce heat and simmer, covered 20 minutes.
- Remove from heat and add the chutney, raisins and curry powder and stir until well mixed.
- Let stand approximately 5 minutes for flavors to blend.
- Sprinkle with the toasted almonds before serving.
Nutrition Facts : Calories 324, Fat 8, SaturatedFat 0.9, Sodium 434.1, Carbohydrate 54.7, Fiber 3, Sugar 11.8, Protein 9.5
CRANBERRY-TOMATO CHUTNEY
Delightfully fragrant and spicy cranberry chutney. This is a wonderful dish for people who like new and different tastes. It's a nice departure from a traditional cranberry sauce. Originally submitted to ThanksgivingRecipe.com.
Provided by Christine Johnson
Categories Side Dish Sauces and Condiments Recipes Relish Recipes Cranberry Relish Recipes
Time 1h20m
Yield 40
Number Of Ingredients 11
Steps:
- In a 3-quart saucepan, combine cranberries, tomatoes, water, raisins, onion, and salt. Bring mixture to a boil. Reduce heat to simmer. Cook, covered, for 15 minutes or until cranberries pop.
- Stir in brown sugar, vinegar, ginger, cloves, and pepper. Cover. Cook for 35 to 40 minutes, or until the consistency of relish, stirring occasionally. Ladle into jars or freezer containers. Refrigerate or freeze until ready to use.
Nutrition Facts : Calories 29.4 calories, Carbohydrate 7.5 g, Fiber 0.4 g, Protein 0.1 g, Sodium 60.5 mg, Sugar 6.5 g
BROWN RICE APPLE SALAD
When I want to serve a different type of salad, this is the recipe I frequently reach for. It meets all my "requirements" for a great recipe-fast, filling...and foolproof!
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 10 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, toss apples with lemon juice. Add next five ingredients; mix well and set aside. For dressing, whisk together next six ingredients until smooth; pour over salad. Chill until ready to serve. Serve on lettuce leaves if desired.
Nutrition Facts :
BROWN RICE SALAD
Make and share this brown rice salad recipe from Food.com.
Provided by chia2160
Categories Brown Rice
Time 45m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- cook rice as directed, set aside to cool.
- whisk chutney and olive oil in a small bowl.
- add apples, ccelery, raisins and almonds to the rice, drizzle with chutney mixture, season with salt& pepper to taste.
BROWN RICE CHUTNEY SALAD RECIPE
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.
- Add to Recipe Box
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