Calypso Beat Ristafel Salad

Serves 4

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1 2/3 cups water
1/4 tsp ground ginger
1/4 tsp allspice
1/4 tsp ground red pepper
1 pkg Mahatma® Saffron Yellow Rice mix
1/2 cup red bell pepper, chopped
1 cup flaked coconut
1 cup lightly salted peanuts
1/2 cup fresh cilantro leaves, chopped
1/2 cup black beans, drained and rinsed
lettuce leaves
For the Dressing:
1/2 cup mango
1 tsp light soy sauce
1/4 cup papaya nectar
1/8 tsp ground red pepper
2 tsps fresh lime juice
2 tsps peanut oil

Cooking Directions

Prepare chutney dressing and set aside.
Bring water, ginger, allspice, salt and ground pepper to boil in medium saucepan. Add rice, bring to a boil and cook 20 minutes. Transfer rice to a large mixing bowl. Stir in 2 tablespoons chutney dressing; cool to room temperature. Toss in peppers, coconut, peanuts, cilantro and beans. Line 4 salad plates with lettuce leaves. Divide salad among the plates. Spoon warm dressing over salads. Serve at room temperature.

Chutney Dressing: Combine all ingredients in food processor. Process until smooth. Transfer to 1-quart saucepan and warm over low heat.