Brown rice Salad with Mango Chutney Dressing

By Arnette

Especially good with the kebabs. Prepare this salad uup to two hours ahead.

Ingredients

• 2 cups uncooked long-grain brown rice
• 1 cup Major Grey's mango chutney
• 1/4 cup olive oil
• 2 large unpeeled Granny Smith apples, cored, cut into 1/3 inch cubes
• 2 cups thinly sliced celery
• 1 cup golden raisins (about 5 oz)
• 1/4 cup finely chopped fresh mint
• 1/4 cup chopped toasted slivered almonds.

Details

Servings 8

Preparation

Step 1

Cook rice in large pot of boiling water according to directions. Rice should still be firm to bite, about 35 minutes. Drail well, transfer to large bowl and cool.

Whick chutney and oil in small bowl to blend for dressing. Add apples, celery, raisians, mint and almonds to rice. toss to combine. Add dressing; toss. Season with salt and pepper.
(Can be made 2 hours ahead. Let stand at room temperature.)