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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Rice Salad with Mango Chutney Dressing Recipe

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This recipe for Rice Salad with Mango Chutney Dressing is from The Reisetter Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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