Curried Rice Salad with Cantaloupe, Currants and Peanuts

Ingredients

• 2 cups long grain brown rice, cooked and cooled
• 2 1/2 tsp curry powder
• 3 TBSP white wine vinegar
• 1/3 cup sunflower oil
• 1 1/2 tsp salt
• 3/4 cup currants
• 1 cantaloupe, seeded and cut into 1/2” chunks
• 1/3 cup unsalted roasted peanuts
• 1 cup plain yogurt
• 1/4 cup chutney

Instructions

1. In small bowl, whisk together 1 1/2 tsp curry powder, vinegar, oil, and salt to taste. Add this vinaigrette to rice, toss well.
2. Stir in currants, cantaloupe and peanuts.
3. In a blender or food processor, blend the yogurt, chutney and remaining curry powder until smooth, pour over rice mixture and mix well.
4. Chill the salad, covered, for 1 hour.
5. The salad may be made 2 days ahead and kept refrigerated.