Ingredients
|
1 1/2
|
cups
|
Blue Ribbon® Whole Grain Brown Rice
|
|
12
|
oz
|
cooked shrimp, peeled and deveined
|
|
3/4
|
cup
|
scallions, chopped
|
|
3/4
|
cup
|
red bell pepper, chopped
|
|
3/4
|
cup
|
raisins
|
|
3/4
|
cup
|
mango chutney
|
|
1
|
tsp
|
curry powder
|
|
1
|
tsp
|
ground ginger
|
|
2
|
Tbsps
|
fresh lime juice
|
|
2
|
Tbsps
|
low sodium soy sauce
|
|
2
|
tsps
|
peanut oil
|
|
1/2
|
tsp
|
crushed red pepper flakes
|
|
|
|
lettuce leaves
|
|
|
|
peanuts, chopped (as garnish)
|
Cooking Directions
Prepare rice according to package directions. Cool. Combine rice with shrimp, scallions, red peppers, and raisins. In a food processor, combine mango chutney, curry powder, ginger, lime juice, soy sauce, peanut oil, and red pepper. Puree in food processor until smooth. Pour over rice mixture. Toss gently. Refrigerate. Serve on lettuce leaves and top with chopped peanuts.