Curried Mango Rice Salad

Cook the rice in a large pot of boiling water for about 20 minutes or until tender. Drain , then refresh under cold water. Spread rice out on a tea towel to cool and dry out a little. Melt butter in a small pan, add onions and cook until softened. Add garlic and curry powder and cook, stirring for 1 minute. Place rice in a large bowl, add onion mixture and mix well. Add celery, apples, bell peppers, corn ,scallions, cashews and parsley and mix well. Remove flesh from mangoes, place in food processor with oil, orange juice, walnut oil and vinegar, process until pureed. transfer dressing to bowl and add cinnamon, ginger and mayonnaise and whisk until combined. Add dressing to rice and mix well. Decorate with whole cashews.