curried rice and broccoli salad with chutney vinaigrette

[Guest guest]

repost -- from years ago!

 

still good!

 

 

* Exported from MasterCook *

 

Curried Rice and Broccoli Salad with Chutney Vinaigrette

 

Recipe By :Andrea Chesman

Serving Size : 4 Preparation Time :0:00

Categories : 2002-07-26 Kitpath

Salads Vegetarian

{Posted}

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups white rice -- uncooked

such as jasmine

1 tablespoon peanut oil

1/4 cup minced onion

2 cloves minced garlic

1 tablespoon curry powder

1 tablespoon minced ginger root

1 teaspoon salt

or soy sauce -- to taste

3 1/2 cups water

1 pound broccoli -- cut

into small florets -- stems diced

1 red bell pepper -- diced

1/4 cup shredded coconut meat -- unsweetened

1 1/4 cups mango chutney vinaigrette -- see recipe

 

1. Wash rice until water runs clear. Drain well.

 

2. In a medium saucepan, heat the oil over medium heat. Add the onions, garlic,

curry powder, ginger root and rice. Saute until the rice appears dry, about 4

minutes. Add the salt and the 3-1/2 cups water, cover, bring to a boil, reduce

the heat to low and simmer gently until the rice is tender and the water is

absorbed, about 15 minutes. Fluff with a fork and set aside to cool.

 

3. Meanwhile, blanch the broccoli in boiling water to cover for about 45

seconds. Plunge into cold water to stop the cooking; drain well.

 

4. In a large salad bowl, combine the cooled rice, broccoli, bell pepper and

coconut. The salad can be held in the refrigerator for several hours at this

point.

 

5. Before serving, bring the salad to room temperature. Pour the (chilled)

vinaigrette over it and toss well. Taste and adjust the seasonings before

serving.

 

Tested Variation: Lundberg's Jubilee rice mix, caramelized turnip cubes, steams

Brussels spouts, garnish with chopped pistachios and fine julienne of carrot and

radish.

 

[PER SERVING 16% cff: 560 cals; 10g fat; 109 g carb; 7.8 g fiber; 12 g protein;

748 mg sodium.] Tested Ap98

 

Source:

" Salad Suppers: Fresh Inspirations for Satisfying One-Dish Meals "

S(Contact):

" Tested 2000 (http://home.earthlink.net/~kitpath) "

Copyright:

" 1997 "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 425 Calories; 6g Fat (13.1% calories from

fat); 10g Protein; 83g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 566mg

Sodium. Exchanges: 5 Grain(Starch); 1 1/2 Vegetable; 0 Fruit; 1 Fat.

 

NOTES : A sweet-sour mango chutney dressing is a good choice for this main dish

salad. The salad would be attractive on a buffet: yellow curry rice, bright

green broccoli and vivid red pepper. Would also be a good choice for a picnic,

potluck or bag lunch. Easily a master recipe that we can vary.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Mango Chutney Vinaigrette

 

Recipe By :Andrea Chesman

Serving Size : 20 Preparation Time :0:00

Categories : 2002-07-26 Kitpath

Salads Vegetarian

{Posted}

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3/4 cup mango chutney

2 tablespoons fresh lemon juice -- or more

1 tablespoon peanut oil

1 teaspoon honey

1/4 cup chopped fresh mint

1/4 cup chopped fresh cilantro

Salt or soy sauce

Lemon zest -- to taste

 

Combine all the ingredients in a blender and puree until smooth. Taste and

adjust the seasonings. Stored in an airtight container, the vinaigrette will

keep for 4 to 5 days in the refrigerator. Stir or shake well just before using.

Makes 1-1/4 cup.

 

[PER TBS 31 cals 20% cff]

 

Tested April 1998.

 

Source:

" Salad Suppers: Fresh Inspirations for Satisfying One-Dish Meals "

S(Contact):

" tested 2000 (http://home.earhtlink.net/~kitpath/) "

Copyright:

" 1997 "

Yield:

" 1 1/4 cups "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 8 Calories; 1g Fat (72.9% calories from

fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol;

trace Sodium. Exchanges: 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates.

 

Serving Ideas : Curried Rice and Broccoli Salad with Chutney Vinaigrette

 

NOTES : Chutney is a spicy condiment that contains fruit, vinegar, sugar and

spices. Major Grey mango-chutney is one of the most popular brands on the

market; there are many more to try. Trader Joes is very sweet. Sharwood's mango

and chille will burn your socks off! This vinaigrette is easy and versatile. Use

it to dress pasta, greens, and rice salads. Make ahead and chill.

 

Nutr. Assoc. : 0 0 0 0 0 0 2130706543 0