Ingredients

  • 1/2 cup mango chutney
  • 3 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 2 teaspoons curry powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon garam masala
  • 8 cups cooked brown rice, cooled
  • 3 medium carrots, shredded
  • 3/4 cup dried cranberries
  • 1 small sweet red pepper, chopped
  • 3 green onions, sliced
  • 3 cups fresh baby spinach, chopped if desired
  • 1 medium apple, chopped
  • 1 cup salted cashews

Directions

  • In a large bowl, whisk the first six ingredients. Add the rice, carrots, cranberries, red pepper and green onions; toss to coat. Cover and refrigerate for several hours.
  • Just before serving, add spinach and apple; toss to combine. Sprinkle with cashews

Source : https://www.tasteofhome.com/recipes/brown-rice-chutney-salad/