Curried Rice And Fruit Salad - cooking recipe

Ingredients

2 cups uncooked basmati rice
1 tablespoon peanut oil
1/4 cup chopped green onion
2 garlic cloves, minced
1 tablespoon curry powder
1 tablespoon minced fresh ginger
1 teaspoon salt (or to taste)
3 1/2 cups water
2 apples, diced
1 1/2 cups well drained crushed pineapple
1/2 cup diced dried apricot
1/4 cup unsweetened flaked coconut
1/4 cup chopped of fresh mint
1/4 cup chopped fresh cilantro
salt and pepper
Dressing
1/2 cup mango chutney
2 tablespoons fresh squeezed lemon juice
1 teaspoon canola oil
1 teaspoon honey

Preparation

Wash rice until water runs clear; drain well.
In a saucepan, heat oil over medium heat.
Add the green onions, garlic, curry powder, ginger, and rice; saute for about 4 minutes or until the rice appears dry.
Add 1 teaspoon salt and the water.
Cover and lower the heat to low; cook at a gentle boil until the rice is tender and the water is absorbed (about 15 minutes).
Fluff the rice with a fork; cool.
In a big bowl, add the rice, apples, pineapple, apricots, coconut, mint, and cilantro; stir to combine.
Dressing: Add all the dressing ingredients to the container of an electric blender; process until smooth.
Pour the dressing over the rice mixture; toss to coat.
Add salt and pepper to taste; serve.