Curried Rice and Fruit Salad |
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Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 6 |
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This rice salad has exotic flavors that make a delicious lunch or side dish. Ingredients:
2 cups uncooked basmati rice |
1 tablespoon peanut oil |
1/4 cup chopped green onion |
2 garlic cloves, minced |
1 tablespoon curry powder |
1 tablespoon minced fresh ginger |
1 teaspoon salt (or to taste) |
3 1/2 cups water |
2 apples, diced |
1 1/2 cups well drained crushed pineapple |
1/2 cup diced dried apricot |
1/4 cup unsweetened flaked coconut |
1/4 cup chopped fresh mint |
1/4 cup chopped fresh cilantro |
salt and pepper |
1/2 cup mango chutney |
2 tablespoons fresh squeezed lemon juice |
1 teaspoon canola oil |
1 teaspoon honey |
Directions:
1. Wash rice until water runs clear; drain well.
2. In a saucepan, heat oil over medium heat.
3. Add the green onions, garlic, curry powder, ginger, and rice; sauté for about 4 minutes or until the rice appears dry.
4. Add 1 teaspoon salt and the water.
5. Cover and lower the heat to low; cook at a gentle boil until the rice is tender and the water is absorbed (about 15 minutes).
6. Fluff the rice with a fork; cool.
7. In a big bowl, add the rice, apples, pineapple, apricots, coconut, mint, and cilantro; stir to combine.
8. Dressing: Add all the dressing ingredients to the container of an electric blender; process until smooth.
9. Pour the dressing over the rice mixture; toss to coat.
10. Add salt and pepper to taste; serve.
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