Curried Rice and Fruit Salad with Fresh Mango Dressing

This colorful salad of curried rice with a beautiful array of sweet, tart and tangy fruits provides plenty of contrasts in flavor and texture to delight the eye and palate, and it's terrific served as part of or as the main feature of a warm weather meal. There's nothing more refreshing than a fresh mango dressing! I made my own mango chutney with fresh fruit juices and chilies to provide an extra fresh taste in the dressing, but you can use your own favorite mango chutney, homemade or store-bought — although you will find that store-bought chutneys may be more pungent and less fresh-tasting, so you may want to mix in a little extra honey in the dressing if going that route.

This is my contribution to this month's edition of No Croutons Required featuring rice soups and salads. Now, I just need to find the time to tidy up my cupboards that are overflowing with foodstuffs. My temper flares when I cannot find the ingredients I need promptly when I am preparing a dish.

Curried Rice and Fruit Salad with Fresh Mango Dressing

Recipe by Lisa Turner Adapted from 366 Delicious Ways to Cook Rice, Beans, and Grains Cuisine: Indian Published on January 18, 2011 Colorful, sweet, tangy and tart curried rice salad — an attractive and delicious side or main for warm weather meals Print this recipe Rice: 2 cups white basmati rice 1 tablespoon sesame oil 2 large shallots, finely chopped 2 cloves garlic, minced 1 tablespoon curry powder 1-inch piece fresh ginger, minced or grated 1 teaspoon sea salt 3 2/3 cups vegetable stock Dressing: 2/3 cup mango chutney juice from 1 lemon (3 tablespoons) 1 tablespoon sesame oil 1 1/2 teaspoons honey Salad: 2 apples, diced 1 1/2 cups crushed pineapple, drained 1/2 cup dried apricots, diced 1/3 cup dried shredded unsweetened coconut 1/4 cup fresh mint leaves, finely chopped 1/4 cup fresh cilantro, finely chopped Instructions: Rinse the rice well in a fine strainer. Transfer to bowl, cover with water, swish it around a few times, and drain. Repeat until the water is relatively clear and no longer cloudy. Drain once more, cover with water, and soak the rice for about 20 minutes or longer. Drain and set aside to air dry in a strainer for 15 minutes or so, tossing the grains occasionally. Heat the oil in a medium saucepan over medium heat. When hot, add the shallots, garlic, ginger, curry powder, rice and salt. Stir for 2 to 3 minutes to soften the shallot, then pour in the vegetable stock. Bring to a boil, reduce the heat to low, and cover. Simmer undisturbed for 15 to 20 minutes or until the rice is tender and the liquid has been absorbed. Remove from heat and let stand for 5 minutes. Fluff with a fork and let cool to room temperature. For the dressing, whisk together the mango chutney, lemon juice, oil and honey in a small bowl. Assemble the salad by combining the rice, apples, pineapple, apricots, coconut, mint and cilantro in a large bowl. Gently toss the dressing into the salad and season with salt and pepper if desired. Makes 6 to 8 servings

More salads from Lisa's Vegetarian Kitchen you are sure to enjoy:
Greek Salad
Caesar Salad
Wild Rice and Asparagus Salad
Quinoa Spinach Salad with Feta, Pomegranate and Toasted Almonds

On the top of the reading stack: Ottolenghi: The Cookbook

Audio Accompaniment: Dr. Andrew Weil's Mind-Body Toolkit