Black Rice Salad With Cucumber Mango And Mint Recipes

Steps:

• Bring a large saucepan of salted water to a boil over high heat. Add the rice and cook, stirring until tender, 25 to 35 minutes (depending on the rice blend).
• Meanwhile, bring a separate saucepan of salted water to a boil over medium-high heat. Add the quinoa and cook until tender, about 12 minutes.
• Drain the grains and rinse under cold water until cool; shake off the excess water.
• Whisk the lime juice and zest, the peanut oil, sugar, 1 teaspoon salt, and pepper to taste in a large bowl. Add the rice mixture, mango, cucumber, jalapeno, scallions, cilantro and peanuts and stir to combine. Season with salt.

Steps:

• Put all the veggies and grain in a big bowl and toss. Mix the dressing ingredients in a separate container and pour over the salad. Toss. Season with salt and pepper to taste. Serve chilled. This salad is best 1-3 hours after it has been made. It will remain appealing for about 3 days in the refrigerator. Can be prepared a day ahead of time. Keep the dressing separate, as lime juice loses its tang quickly, and the salt in the fish sauce will cause the veggies to lose their crunch.

Steps:

• In a large bowl combine the mangoes and apples. Drizzle with 1 tablespoon lime juice; toss to coat., In a small bowl, combine the yogurt, honey, ginger, salt and remaining lime juice. Stir into mango mixture. Sprinkle with mint and toss to coat. Refrigerate for at least 15 minutes before serving.

Steps:

• Peel the cucumber in wide stripes lengthwise, alternating skinned strips with peel. Slice into 1/4-inch pieces and place into salad bowl.
• Add mangos, rice vinegar, sesame seeds, and agave nectar to bowl and toss to blend.

Steps:

• To a kettle of boiling salted water add the rice, stirring, return the water to a boil, stirring, and boil the rice, stirring occasionally, for 10 to 12 minutes, or until it is tender. Drain the rice in a large colander or sieve, rinse it under cold water until it is cooled, and drain it well. Transfer the rice to a large bowl. The rice may be cooked 3 days in advance and kept covered and chilled.
• In a bowl whisk together the vinegar, the lemon juice, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. To the rice add the dressing, the cucumber, and the mint, toss the salad well, and serve it with the radishes. The salad may be made several hours in advance and kept covered and chilled.

Steps:

• Remove peel and white pith from oranges. Working over a medium bowl to catch juices and using a small sharp knife, cut between membranes to release orange segments into bowl. Squeeze membranes over bowl to release any juices. Strain juices through a fine-mesh sieve into a small bowl; reserve orange segments.
• Add 1/4 cup lime juice, oil, and fish sauce (if using) to bowl with orange juice; whisk to blend. Set dressing aside.
• Bring rice and 2 3/4 cups water to a boil in a large saucepan. Season lightly with salt. Cover, reduce heat to low, and simmer until all liquid is absorbed and rice is tender, about 25 minutes. Remove pan from heat and let stand, covered, for 15 minutes. Spread out rice on a rimmed baking sheet, drizzle with dressing, and season lightly with salt; let cool.
• Place mangoes and remaining ingredients in a large bowl. Add rice and toss gently to combine. Season lightly with salt and more lime juice, if desired.