Chutney Rice Salad Recipes

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CONTEST-WINNING CURRIED RICE SALAD



Contest-Winning Curried Rice Salad image

Rice is truly one of the world's most versatile foods. Arkansas is the top rice-producing state in the country, so this recipe surely represents our region.

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 10m

Yield 8 servings.

Number Of Ingredients 12

1 can (20 ounces) pineapple tidbits
2 cups cooked rice, cooled
2 cups cubed cooked chicken
1/2 cup chopped celery
1/3 cup slivered almonds, toasted
1/3 cup raisins
1/4 cup chopped green onions
2/3 cup mayonnaise
1 tablespoon Dijon mustard
3/4 teaspoon curry powder
1/4 teaspoon salt
Lettuce leaves, optional

Steps:

  • Drain pineapple, reserving juice; set aside 1 cup pineapple and 3 tablespoons juice (refrigerate remaining pineapple and juice for another use). , In a large bowl, combine the rice, chicken, celery, almonds, raisins, green onions and reserved pineapple. , In a small bowl, combine the mayonnaise, mustard, curry powder, salt and reserved juice. Gently stir into rice mixture. Cover and refrigerate for at least 1 hour. serve in a lettuce-lined bowl if desired.

Nutrition Facts : Calories 337 calories, Fat 20g fat (3g saturated fat), Cholesterol 38mg cholesterol, Sodium 260mg sodium, Carbohydrate 27g carbohydrate (13g sugars, Fiber 2g fiber), Protein 13g protein.

CHUTNEY RICE SALAD



Chutney Rice Salad image

Chutney is such an interesting, but neglected condiment. Try the delicious dressing on other salads, especially with some chicken or shrimp.

Provided by Geema

Categories     Vegan

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 10

1/3 cup chutney
1/4 cup canola oil
1 tablespoon lemon juice
1 1/4 teaspoons minced gingerroot
3 cups cooked rice
1 cup choppped apple
1/2 cup chopped celery
1/4 cup golden raisins or 1/4 cup any dried fruit, chopped
2 tablespoons green onions, sliced
1/4 cup toasted sliced almonds

Steps:

  • In a small bowl, combine chutney, oil, lemon juice and gingerroot, blending well to combine.
  • In a large serving bowl, mix the rice, apple, celery, onions, dried fruit and almonds.
  • Toss with the dressing, mixing well.
  • Refrigerate for at least 1 hour before serving.

Nutrition Facts : Calories 267.4, Fat 12.4, SaturatedFat 0.9, Sodium 8.1, Carbohydrate 36.1, Fiber 1.9, Sugar 6.3, Protein 3.9

CHUTNEY RICE



Chutney Rice image

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

1 cup long grain rice, I use Uncle Ben's Original Enriched Parboiled Long Grain Rice
2 1/4 cups chicken broth, lower sodium
1/2 cup chutney, I use Crosse & Blackwell Major Grey's Mango Chutney
1/2 cup golden raisin
1/2 teaspoon curry powder
1/2 cup slivered almonds, toasted in oven

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

BROWN RICE SALAD



brown rice salad image

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

3 cups cooked brown rice
1 1/2 cups olive oil
1 cup mango chutney
2 granny smith apples, peeled and cubed
2 cups sliced celery
1 cup golden raisin
1/4 cup chopped mint leaf
1/4 cup toasted slivered almonds
salt and pepper

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.

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