Curried rice and broccoli salad with chutney vinaigrette
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | White rice; uncooked Jasmin and/or regular rice |
| 1 | tablespoon | Peanut oil |
| ¼ | cup | Minced onion |
| 2 | Cloves minced garlic | |
| 1 | tablespoon | Curry powder |
| 1 | tablespoon | Minced ginger root |
| 1 | teaspoon | Salt |
| 3½ | cup | Water |
| 1 | pounds | Broccoli; cut into small florets, stems diced |
| 1 | Red bell pepper; diced | |
| ¼ | cup | Shredded coconut meat; unsweetened |
| 1¼ | cup | Mango chutney vinaigrette |
Directions
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