Ingredients
1/2 cup mango chutney3 tablespoons olive oil2 tablespoons red wine vinegar2 teaspoons curry powder1/2 teaspoon salt1/2 teaspoon garam masala8 cups cooked brown rice, cooled3 medium carrots, shredded3/4 cup dried cranberries1 small sweet red pepper, chopped3 green onions, sliced3 cups fresh baby spinach, chopped if desired1 medium apple, chopped1 cup salted cashews
Preparation
In a large bowl, whisk the first six ingredients. Add the rice, carrots, cranberries, red pepper and green onions; toss to coat. Cover and refrigerate for several hours.
Just before serving, add spinach and apple; toss to combine. Sprinkle with cashews.
