Kathleen's Curried Mango and Brown Rice SaladSubmitted by katsan
Makes 4 servings
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Whole grain, filling, nearly fat-free, and yummy! Keeps well in fridge--I eat it all week, sometimes adding additional ingredients to mix it up a little. Never boring!
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Ingredients
Ingredients: |
| 2 |
cups raw brown rice, cooked in water and cooled (whole grain couscous works also) |
| 3 |
apples, unpeeled, cored and chopped (granny smiths are best; firm pears work also) |
| 1 |
cup raisins, plumped in warm water |
| 2 |
mangoes, cored and peeled, cut into small cubes |
| 2 |
stalks celery, chopped small |
| 2 |
green onions, chopped small |
Dressing: |
| 1 |
tbsp lemon juice |
| 1 |
tbsp curry powder |
| 1 |
tbsp olive oil |
| 1/2 |
tsp salt |
| 1/2 |
cup fat-free yogurt, plain |
| 1 |
tbsp honey |
Directions
- Cut everything up into small cubes. If you’re worried about the fruit browning, toss with a little extra lemon juice.
- Whisk dressing ingredients in a small bowl, then pour over fruit etc. and gently blend. Add rice last. Taste and add more salt or curry if desired.
- Best if it’s left to sit in the fridge for a day or so while the flavours blend together & deepen. Nice served in a bowl lined with lettuce leaves.
- Go crazy with added ingredients: whatever is in your fridge that you think will be good! I also like red peppers, sliced grapes, craisins, cashews or toasted almonds. Minced fresh cilantro is also nice. Can add protein by adding chickpeas or cubed poached chicken.
Categories
Rice, Main Dish, Salads, Side Dish, Vegetarian
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Serving Size 399.6g |
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Amount Per Serving |
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Total Carbohydrates 141.6g 47%
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| Vitamin A 20% |
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Vitamin C 64% |
| Calcium 14% |
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Iron 18% |
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation.
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Legend
Calorie Breakdown (?)
Daily Values (?)
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Nutritional Analysis
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