Recipe: Jasmine Rice Salad with Homemade Mango Chutney

JASMINE RICE SALAD WITH MANGO CHUTNEY

FOR THE 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
FOR THE SALAD:
3 cups cooked jasmine 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 black pepper

TO MAKE THE MANGO CHUTNEY:
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.

TO MAKE THE SALAD:
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 plate. Top each with 2 tablespoons chutney.

Makes 8 servings
Source: USA Rice Federation