Brown Rice Chutney Salad Recipe

Cooking Directions

• STEP 1.Cook the brown rice according to the package instructions and let it cool.
• STEP 2.In a large bowl, combine the cooked brown rice, chopped vegetables (such as cucumber, bell pepper, and cherry tomatoes), and fresh herbs (such as cilantro and mint).
• STEP 3.Add the chutney to the bowl and mix well to coat all the ingredients.
• STEP 4.Season with salt, pepper, and any other desired spices.
• STEP 5.Serve the salad immediately or refrigerate for a few hours to allow the flavors to meld together.
• STEP 6.Garnish with additional herbs before serving, if desired.

Cooking Tips

• You can use any type of chutney you prefer, such as mint chutney, coriander chutney, or tamarind chutney.
• Feel free to add other vegetables or ingredients to customize the salad to your liking.
• If you prefer a warm salad, you can heat the cooked brown rice before mixing it with the other ingredients.

Storage and Serving

• This salad can be stored in an airtight container in the refrigerator for up to 3 days.
• It can be served as a side dish with grilled chicken or fish, or enjoyed on its own as a light lunch or dinner.
• For added protein, you can top the salad with grilled shrimp, tofu, or chickpeas.