Brown Rice Salad with Mango Chutney Dressing |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 8 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 2 cups uncooked long-grain brown rice | 1 cup Major Grey's mango chutney | 1/4 cup olive oil |
| 2 large unpeeled Granny Smith apples, cored, cut into 1/3-inch cubes | 2 cups thinly sliced celery | 1 cup golden raisins (about 5 ounces) |
| 1/4 cup finely chopped fresh mint | 1/4 cup chopped toasted slivered almonds | |
| 1 | Cook rice in large pot of boiling salted water until tender but still firm to bite, about 35 minutes. Drain well. Transfer to large bowl and cool. |
| 2 | Whisk chutney and oil in small bowl to blend for dressing. Add apples, celery, raisins, mint, and almonds to rice. Toss to combine. Add dressing; toss. Season with salt and pepper. |