Cook's Corner with Chef Jyoti Friedland

Biryani-Tropicana SaladBiryani-Tropicana Salad

Jyoti's Tasty Tip:

This recipe was meant to be a salad, until a customer of ours ordered 6 pounds to serve as a side dish. Um…mm… that’s smart. Warm it up and you have a side dish. It not only looks pretty because of the dried fruits but it tastes good, too

 

Remember, it's all about the taste!   Chef Jyoti                                                                      

Yield: 8 servings

Difficulty: easy

Preparation time: 20 minutes

Ingredients:

¼ cup Newman's Own Organics extra-virgin olive oil
¼ cup organic white vinegar
2 tablespoons mango chutney (or any fruit chutney)
2 tablespoons organic honey
1 teaspoon turmeric
2 teaspoons sea salt
1 teaspoon black pepper
5 cups organic basmati rice
1 cup organic dried fruits, (any dried fruits available), coarsely chopped
½ organic medium red pepper, diced small
½ organic medium green pepper
¼ cup organic flat parsley
½ cup organic pumpkin seeds, toasted
¼ cup organic coconut flakes

 

Directions:

  1. In a medium bowl, whisk oil, vinegar, chutney, turmeric, sea salt and black pepper until completely mixed, about 2 minutes. Set aside.

  2. In another bowl, toss rice, dried fruits, peppers, parsley, and pumpkin seeds, and coconut. Then drizzle chutney vinaigrette as needed.

  3. Taste and adjust seasonings. Chill before serving.

 

 Original Talley's recipe by Chef Jyoti Friedland

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