Ingredients
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1/2 cup prepared mango chutney
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2 tablespoons cider vinegar
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2 tablespoons unsweetened pineapple or 2 tablespoons orange juice
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1 clove garlic, minced
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1 tablespoon soy sauce
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1 teaspoon salt
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1 pinch cayenne
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4 cups cooked brown rice
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1 cup unsweetened pineapple chunks
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2 stalks celery, thinly sliced on the diagonal
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1 yellow bell peppers or 1 green bell pepper, seeded and chopped
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1/2 cup raisins
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2 cups bean sprouts (about 1/2 lb)
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2 scallions, sliced on the diagonal
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2 tablespoons vegetable oil
Instructions
- In a blender, puree all the dressing ingredients until smooth.
- In a large serving bowl, combine the rice, pineapple, scallions, celery, peppers, and raisins.
- Add the dressing and toss well.
- Gently mix the sprouts and baby corn or scatter them on tap if you prefer.
- Garnish with nuts.
- Serve at room temperature or chill for about 30 minutes.
- Toast nuts in a single layer on an un-oiled baking tray at 350F for about 5 minutes, until golden.