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Rice Salad with Mango Chutney
2 mangos, peeled and diced
1/2 cup sugar
1/4 cup red wine
2 tablespoons white wine vinegar
2 tablespoons diced green pepper
1 tablespoon minced fresh ginger
1 1/2 teaspoons ground ginger
1/4 teaspoon ground cloves
3 cups cooked aromatic rice
1 cup chopped celery
1/4 cup lemon juice
4 green onions, sliced
1 tablespoon grated orange peel
1/2 teaspoon salt
1/2 teaspoon cracked pepper
1/4 cup lemon juice
Combine mangos, sugar, red wine, vinegar, green pepper, ginger and
cloves in medium saucepan. Bring to a boil, reduce heat to low and
cook 5 minutes. Remove from heat. Combine rice, celery, lemon juice,
onions, orange peel, salt, and pepper in large mixing bowl; toss
to combine. To serve, spoon 1/2 cup rice salad onto serving plate.
Top each serving with 2 tablespoons chutney.
Makes 8 servings.
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Rice 09