This fruity, flavorful rice salad is great for a lunch or casual supper. It’s also a good addition to a party buffet. Next time you cook up some rice, make extra so you can put this salad together even faster.
1¼ cups quick-cooking brown rice
½ cup mango chutney
1 (8-ounce) can pineapple chunks, drained
with juice reserved
Juice of 1 lime
2 teaspoons curry powder
Salt and freshly ground black pepper
1 small red bell pepper, cut into thin
2 tablespoons minced scallions
Salad greens, for serving
¾ cup peanuts
Cook the rice according to package directions, about 10 minutes. Transfer the cooked rice to a large bowl and refrigerate to allow the rice to cool while you make the dressing.
In a blender or food processor, combine the chutney, reserved pineapple juice, lime juice, curry powder, and salt and pepper to taste, and process until well blended. Pour the dressing over the rice. Add the bell pepper, pineapple chunks, and scallions, and toss gently to combine. Serve on salad greens sprinkled with the peanuts.