Mango And Rice Salad 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:

• Start by cooking the rice. Put the jasmine rice and butter in a small saucepan and place on a medium heat. Add a little salt, the water and half the Thai basil (keep the leaves attached to the stalk). Bring to the boil, then cover and cook on a slow simmer for 15 to 20 minutes. Remove and discard the basil. Spread out the rice on a flat tray to cool down.
• Cook the red rice in plenty of boiling water (as you would cook pasta but with no salt) for 20 minutes, or until it is cooked through. Drain and spread on a tray to cool down.
• Pick off the leaves of the remaining basil and chop them up roughly. Place them in a large mixing bowl. Add the jasmine and red rice together with all the remaining ingredients, apart from the shallots, and stir just to mix; do not stir too much or the mango pieces will disintegrate. Taste and adjust the seasoning. Transfer the salad into serving bowls and garnish with crisp-fried shallots, if you like.

Steps:

• In a medium sauce pan, over high heat, bring the rice and water to a boil. Lower the heat, cover and cook gently for about 40 minutes or until the rice has absorbed the liquid. Drain and transfer to a shallow bowl to cool to room temperature.
• When cooled to room temperature combine the cooked rice with the citrus dressing and season with salt and pepper. Right before serving toss the salad with the mangoes and watercress leaves.

Steps:

• Combine all ingredients and place in serving dish.
• Chill well before serving.
• Garnish with endive.

Steps:

• In a small pan, boil water. Salt and add both rices and mix well. Cook according to directions until just cooked. Remove from heat and rinse.
• Mix lime zest, juice, oil, Splenda, salt and pepper to make vinegrette.
• In medium bowl combine mango, cucumber, scallions, basil, rice, and peanuts. Toss with vinegrette, chill, serve and ENJOY!

Steps:

• Cook rice until done, and rinse with cold water.
• Coat chicken with 1 tbs. of the oil and season with 1/4 teaspoons of the S/P.
• Cook chicken until done.
• When chicken is cool enough to handle, dice into 1/2-inch pieces.
• Toss the rice, chicken, onion, mango, avocado, and rest of the oil (1 tbs), remaining salt and pepper, lime juice, and cilantro.
• Chill for at least 1 hour before serving.
• Revision: Since posting this recipe, I have been trying to cut back on consuming empty carbohydrates. So when I make this now I use little to no rice, and fill it with more of the other ingredients. It is still very good, especially after marinating for a while.

Steps:

• Cook the rice according to directions.
• Add the chopped peppers, red onion and cucumber.
• Vinaigrette: Combine the lemon juice, honey, sesame oil, garlic, chili flakes. Add to the rice/vegetable mixture and chill.