Curried Rice and Broccoli Salad with Chutney Vinaigrette

4 Servings

Try this Curried Rice and Broccoli Salad with Chutney Vinaigrette recipe, or post your own recipe for Curried Rice and Broccoli Salad with Chutney Vinaigrette

tell us

Be the first to submit a photo for this recipe. Win $100.00 by posting the best original food photo this month!

Recipe look good to you?

Curried Rice and Broccoli Salad with Chutney Vinaigrette Ingredients

2 c White rice; uncooked Jasmin	3 1/2 c Water
1 tb Peanut oil	1 lb Broccoli; cut into small
1/4 c Minced onion	1 Red bell pepper; diced
2 Cloves minced garlic	1/4 c Shredded coconut meat;
1 tb Curry powder	1 1/4 c Mango chutney vinaigrette
1 tb Minced ginger root
1 ts Salt	Recipe via MealMaster (tm) v8.05

Instructions for Curried Rice and Broccoli Salad with Chutney Vinaigrette

Title: Curried Rice and Carrots Categories: Vegetables Yield: 4 Servings 2 ts Butter 1 c Rice 2 tb Shallots, chopped 1 Carrot, peeled 1 ts Garlic, minced 1 1/2 c Chicken broth, unsaltd 1 Bay leaf 2 ts Curry powder 1. Melt the butter in a saucepan and add the shallots and garlic. Cook briefly, stirring, and add the bay leaf. Sprinkle with curry powder. 2. Add the rice and thin carrot strips, stirring. Add the broth and cover. Bring to a boil and let simmer for 17 minutes. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: RiceCuisine: Uncategorized