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Jasmine Rice Salad with Mango Chutney

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Description Edit

Makes 8 servings

Ingredients Edit

Directions Edit

  1. Combine mangos, sugar, red wine, vinegar, green pepper, ginger and cloves in medium saucepan.
  2. Bring to a boil, reduce heat to low and cook 5 minutes.
  3. Remove from heat.
  4. Combine rice, celery, lemon juice, onions, orange peel, salt and pepper in large mixing bowl; toss to combine.
  5. To serve, spoon ½ cup rice salad onto serving plate.
  6. Top each serving with 2 tablespoons chutney.

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