Curried Rice and Fruit Salad

This rice salad has exotic flavors that make a delicious lunch or side dish.

• Ready In: 1 hr 5 mins
• Serves: 6

Ingredients

• 2  cups  uncooked basmati rice
• 1  tablespoon  peanut oil
• 1⁄4 cup  chopped green onion
• 2  garlic cloves, minced
• 1  tablespoon curry powder
• 1  tablespoon  minced fresh ginger
• 1  teaspoon salt (or to taste)
• 3 1⁄2 cups water
• 2  apples, diced
• 1 1⁄2 cups  well drained crushed pineapple
• 1⁄2 cup  diced  dried apricot
• 1⁄4 cup unsweetened flaked coconut
• 1⁄4 cup  chopped of fresh mint
• 1⁄4 cup  chopped fresh cilantro
•  salt and pepper

• Dressing

• 1⁄2 cup mango chutney
• 2  tablespoons  fresh squeezed lemon juice
• 1  teaspoon canola oil
• 1  teaspoon honey

Directions

1. Wash rice until water runs clear; drain well.
2. In a saucepan, heat oil over medium heat.
3. Add the green onions, garlic, curry powder, ginger, and rice; sauté for about 4 minutes or until the rice appears dry.
4. Add 1 teaspoon salt and the water.
5. Cover and lower the heat to low; cook at a gentle boil until the rice is tender and the water is absorbed (about 15 minutes).
6. Fluff the rice with a fork; cool.
7. In a big bowl, add the rice, apples, pineapple, apricots, coconut, mint, and cilantro; stir to combine.
8. Dressing: Add all the dressing ingredients to the container of an electric blender; process until smooth.
9. Pour the dressing over the rice mixture; toss to coat.
10. Add salt and pepper to taste; serve.