Jasmine Rice Salad with Mango Chutney

Serves: 
8

Delicately flavored Jasmine rice is a great base for this chopped vegetable salad. The sweet mango chutney topping plays well against the zesty lemon flavored rice.

Ingredients

2 mangoes, peeled, diced
1⁄2 cup sugar
1⁄4 cup red wine
2 tbsp. white wine vinegar
2 tbsp. green pepper, diced
1 tbsp. fresh ginger, minced
1 1⁄2 tsp. ground ginger
1⁄4 tsp. cloves, ground
3 cups jasmine rice, cooked
1 cup celery, chopped
1⁄4 cup lemon juice
4 green onions, sliced
1 tbsp. orange peel, grated

Steps

1. In a saucepan over medium-high heat, combine mangoes, sugar, red wine, vinegar, green pepper, ginger, and cloves. Bring to a boil, reduce heat to low and cook 5 min. Remove from heat.  Reserve.

2. In a large bowl, combine rice, celery, lemon juice, onions, and orange peel. Season to taste.

3. Top 1⁄2 cup rice salad with 2 tbsp. mango chutney and serve.

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