"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Rice Salad with Mango Chutney Dressing Recipe

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This recipe for Rice Salad with Mango Chutney Dressing, by , is from The Reisetter Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jane Conard
Added: Wednesday, October 29, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 cups uncooked long grain rice
1 cup Major Grey's mango chutney (or Cross & Blackwell, or other mango chutney without nuts in case of allegies to nuts)
1/4 cup extra virgin olive oil
2 large Granny Smith apples, unpeeled, cored, cut in small cutes (1/3 " cubes)
2 cups thinly sliced celery
1 cup golden raisins
1/4 cup chopped mint leaves
salt and pepper, to taste
optional: 1/2 cup toasted slivered almonds
optional: can add cooked/grilled chicken slices

Directions:
Directions:
1. Cook rice
2. Whisk chutney and oil
3. Cut up apples and add to chutney and oil
4. Add celery, raisins, and mint to rice
5. Add apple/chutney/oil mixture to the rice mixture
6. Add salt and pepper and mix
7. Sprinkle almonds on top just prior to serving

Number Of Servings:
Number Of Servings:
2 - 6
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
This recipe came from friends who visited us at Sun Valley. It's a great summertime salad and it will refrigerate well in case there are left-overs.

 

 

 

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