Curried Rice Salad

1/4 C canola oil
1/3 C mango chutney
1/4 C orange juice
2 T fresh lemon juice
1 T curry powder
3/4 t salt
1/4 t cayenne
2 - large carrots, sliced thin on diagonal
1/2 C chopped red bell pepper
1 - hot chile, seeded and minced
2 - scallions, minced
1 C frozen peas, thawed and drained
3 C cooked brown rice
2 T minced parsley

In a food processor, or bowl, blend the oil, chutney, orange juice, lemon juice, curry powder, salt, and cayenne until smooth. Set aside.

Steam the carrots over boiling water until just tender, about 3 minutes. Drain, rinse under cold water, and pat dry.

Transfer the carrots to a large bowl. Add the bell pepper, chile, scallions, peas, rice, and parsley. Pour on the reserved dressing and toss gently to combine well. Taste and adjusts seasonings. Let the salad stand at room temperature for 15 minutes before serving.

From Vegan Fire and Spice