Curried Rice & Lentil Salad with Cranberry-Chutney Vinaigrette by Anna Russell The cranberries in this festive salad make it a great choice for Thanksgiving and Christmas. Serve it room temperature or as a warm side dish. 1 cup whole fresh cranberries (thaw if using frozen) 1/4 cup cranberry juice 1/4 cup orange juice 1 1/2 TBS balsamic vinegar 1/3 cup of your favourite chutney pinch salt 1 1/2 cups long grain rice 1/2 cup red lentils 1 tsp dried sweet curry powder 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 1 1/2 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. RETURN TO THE RECIPES PRINTABLE

Curried Rice & Lentil Salad

with Cranberry-Chutney Vinaigrette

by Anna Russell

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

•1 cup whole fresh cranberries (thaw if using frozen)
•1/4 cup cranberry juice
•1/4 cup orange juice
•1 1/2 TBS balsamic vinegar
•1/3 cup of your favourite chutney
•pinch salt
•1 1/2 cups long grain rice
•1/2 cup red lentils
•1 tsp dried sweet curry powder
•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 1 1/2 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.

RETURN TO THE RECIPES

PRINTABLE - CURRIED RICE & LENTIL SALAD.pdf

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