Difference between revisions of "Aromatic Rice Salad with Mango Chutney"
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* 1/2 teaspoon cracked [[black pepper]] | * 1/2 teaspoon cracked [[black pepper]] | ||
| − | == | + | == Procedures == |
# Combine [[mango]]s, [[Granulated sugar|Sugar]], [[red wine]], [[vinegar]], [[green bell pepper|green pepper]], [[ginger]] and cloves in medium saucepan. | # Combine [[mango]]s, [[Granulated sugar|Sugar]], [[red wine]], [[vinegar]], [[green bell pepper|green pepper]], [[ginger]] and cloves in medium saucepan. | ||
# Bring to a boil, reduce heat to low and cook 5 minutes. Remove from heat. | # Bring to a boil, reduce heat to low and cook 5 minutes. Remove from heat. | ||
Latest revision as of 14:04, 15 July 2012
Description
Makes 8 servings.
Ingredients
- 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 black pepper
Procedures
- 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.
