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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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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.