Prep 20 mins
Cook 5 mins
This is an old Womans Weekly recipe
- 1⁄2 cup pine nuts
- 3 cups cooked brown rice
- 1 carrot, chopped finely
- 1 red pepper, chopped finely
- 1 apple, chopped finely
- 200 g small mushrooms, sliced finely
- 1⁄2 cup walnuts, chopped
- 310 g corn kernels, drained
- 2 tablespoons lemon juice
- 2 tablespoons chutney
- 1 tablespoon oil
- 2 teaspoons curry powder
- Place pinenuts in a pan, stir over heat till lightly browned.
- Remove from pan and cool.
- Combine all ingredients in a bowl and mix well.
I loved this easy to make healthy salad..left out the mushies..personal preference but otherwise made as directed. Made a great lunch for me for quite a few days. Thanks Kate!
Making for a picnic later today so of course had to sample to make sure it was ok and Yes it was Very Ok. Really like the nutty flavor combined with the chutney and curry, yummy. Fallow magpie's lead and used peas in place of corn. Also used a mix of red and green peppers to add more color. Thanks so much for the post.
This is an ideal potluck dish! I made it tonight for a party tomorrow. It's such a forgiving recipe, you could add in whatever you need to use up, ie I added some fresh parsley that I had on hand, and had to sub peas for the corn. I love the chutney/curry flavours, it all works really well together and you can easily adjust the heat or tang to your taste. Thanks Kate, this will be a great addition to this party and something for the veg*ns to eat! Cheers...!