Curried Rice & Lentil Salad with Cranberry-Chutney Vinaigrette

The cranberries in this festive salad make it a great choice for Thanksgiving and Christmas but it is also bright summer salad.  Serve it room temperature or as a warm side dish.

Serves 6 - 8 as a side dish

Curried Rice Salad
  • 1 cup whole fresh cranberries (thaw if using frozen)
  • ¼ cup cranberry juice
  • ¼ cup orange juice
  • 1½ Tbsp balsamic vinegar
  • ⅓ cup of your favourite chutney
  • pinch salt, to taste
  • 1½ cups long grain rice
  • 1 tsp dried sweet curry powder 
  • ½ cup red lentils
  • 3 ribs celery, sliced

Optional Additions

  • chopped walnuts
  • pomegranate seeds
  • chopped apples
  • dried apricots, chopped

Bring cranberries, juices, and vinegar to a simmer in a small saucepan over medium high heat.  Reduce heat and simmer until the cranberries are softened.  Stir in chutney and season to taste with salt.  Set aside to cool.  Cover and keep in the refrigerator until ready to serve.

Cook rice and two cups water in a rice cooker or bring to a boil in a saucepan over medium high heat.  Add curry powder to the pot.  Reduce to a simmer, cover, and cook for 15 mins.  Fluff and set aside to cool.  Meanwhile, bring lentils and 1½  cups water to a boil in a saucepan over high heat.  Skim off foam, reduce to a simmer, cover and cook until tender, about 10 mins.  Drain and set aside to cool.

Combine rice, lentils, and celery in a bowl.  Cover and set aside in the refrigerator until ready to serve.  Just before serving, add optional ingredients, and toss rice and lentil mixture with cranberry-chutney dressing.

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