Little curry and rice, with fruit and some protein...salad for a party or luncheon (It can be made 2 days before event and kept in refrigerator).
chill salad for 1 hour
2 cups (480 g) brown rice, cooked and cooled
2 1/2 tsp. (12,25 ml) curry powder
3 Tbs. (45 ml) white wine vinegar
1/3 cup (80 ml) each: sunflower or olive oil and unsalted roasted organic peanuts
1 1/2 tsp. (7,25 ml) sea salt
3/4 cups (180 ml) currants
1 seeded cantaloupe, cut into chunks
1 cup (240 ml) organic plain yogurt (or almond yogurt-dairy free)
1/4 cup (60 ml) mango chutney
1. In a small blow, whisk 1 1/2 tsp. (7,25 ml) curry powder, vinegar, oil and salt to taste.
2. Add vinaigrette to rice, toss well.
3. Stir in currants, cantaloupe, and peanuts.
4. In a blender or food processor, blend the yogurt, chutney, and remaining curry powder.
5. Pour over the rice mixture and mix well.
6. Chill the covered salad for an hour.
