TURKEY-BASMATI RICE SALAD
For this salad, the emphasis is on the curried rice, with pops of fresh crunchy textures from the vegetables and herbs, with turkey cutlets for added protein. Mango chutney and lime are perfect partners for a sweet, refreshing dressing to bring everything together. Recipe developed by Food Network Kitchen.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat 2 teaspoons vegetable oil in a medium saucepan over medium-high heat. Stir in the rice and 1 teaspoon curry powder, then add 1 1/2 cups water and 1/2 teaspoon salt. Bring to a boil, then cover and reduce the heat to low. Cook until the liquid is absorbed and the rice is tender, about 15 minutes. Remove from the heat and let stand, covered, 5 minutes. Fluff with a fork and transfer to a large bowl. Let cool to room temperature, stirring occasionally.
- Meanwhile, whisk the lime juice, mango chutney, 3 tablespoons vegetable oil, 1/4 teaspoon salt and a few grinds of pepper in a small bowl. Season the turkey with salt, pepper and the remaining 1 1/2 teaspoons curry powder on both sides. Toss with 1 tablespoon of the chutney dressing. Let marinate 10 minutes.
- Heat 1/2 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add half the turkey; cook until golden, 1 1/2 to 2 minutes per side. Add the remaining 1/2 tablespoon vegetable oil to the skillet and cook the remaining turkey. Chop the turkey into bite-size pieces.
- Toss the rice with the remaining chutney dressing, the cucumbers, shallot, kale, pomegranate seeds and mint. Season with salt and pepper. Divide the rice salad among bowls and top with the turkey. Serve with more mango chutney.
Nutrition Facts : Calories 470, Fat 18 grams, SaturatedFat 2 grams, Cholesterol 72 milligrams, Sodium 607 milligrams, Carbohydrate 45 grams, Fiber 5 grams, Protein 33 grams, Sugar 5 grams
MANGO AND COCONUT RICE SALAD
Everybody knows now that the undisputed king of mangoes is the Indian Alphonso. It is intensely sweet and has an unbeatable perfumed aroma. I'd go as far as saying that you haven't tasted a real mango until you've tried an Alphonso (and nobody is paying me for this). The season, though, is very short-mid-April to the end of May-so try to prepare this salad then.
Provided by Yotam Ottolenghi
Categories Side Vegetarian Quick & Easy Coconut Mango Peanut Healthy Shallot Pescatarian Wheat/Gluten-Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 17
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.
MANGO-CUCUMBER RICE SALAD
Provided by Food Network Kitchen
Time 1h
Yield 6-8 servings
Number Of Ingredients 13
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.
BASMATI RICE SALAD WITH CURRANTS AND NUTS
Categories Fruit Nut Rice Side Vegetarian Currant Lemon Pecan Walnut Healthy Vegan Persian New Year Parsley Simmer Bon Appétit Pescatarian Dairy Free Peanut Free No Sugar Added Kosher
Yield Serves 6 to 8 as a side-dish or 4 as a main-course
Number Of Ingredients 12
Steps:
- Combine 4 cups water and rice in large saucepan. Bring to boil. Cover; reduce heat and simmer until tender, about 35 minutes. Drain if necessary. Transfer rice to large bowl. Fluff with fork. Cool. Mix in green onions, celery, parsley, pecans, currants and walnuts.
- Whisk olive oil, lemon juice, soy sauce and cumin in small bowl to blend. Pour over rice salad; toss to coat. Season to taste with salt and pepper and serve.
PRAWN, RICE & MANGO JAR SALAD
Be the envy of your colleagues with this healthy layered salad with soy and sesame dressing
Provided by Good Food team
Categories Lunch
Time 15m
Number Of Ingredients 10
Steps:
- Make the dressing by whisking together all the ingredients. Tip the dressing into the bottom of a big jar, top with the rice and put in the fridge if making the night before.
- Layer the spinach, prawns, mango, chilli and coriander on top of the rice. Leave a little space at the top so that when lunchtime arrives, you can shake up the salad to eat.
Nutrition Facts : Calories 273 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 15 grams sugar, Fiber 5 grams fiber, Protein 12 grams protein, Sodium 1.7 milligram of sodium
MANGO AND BASMATI RICE SALAD
This pleasant side salad came from a Sunset magazine back in the early nineteen eighties. I enjoy the simplicity of it, and the fact that it's fat free. The sugar sounds like a lot, but this doesn't end up a "sweet" salad
Provided by Chef Edlear
Categories Rice
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl stir rice in cool water, drain.
- Repeat several times until water is no longer cloudy.
- Drain well.
- Combine rice and 2 1/3 cups of water. Bring to a boil over high heat, cover, turn the heat to low and simmer until tender, about 15 minutes. Do not stir while cooking, do not overcook.
- Take pot off of heat source, leave cover on to cool.
- When the rice is cool, separate it with a fork.
- In a large bowl, combine juices, sugar and nutmeg.
- Peel and pit mangoes, dice them into the bowl with the seasoned juices.
- Add the rice into the bowl, mix and salt to your taste.
- I like to add chopped fresh parsley at this point, just until it looks "right".
- Sprinkle with more nutmeg if desired.
- Chill.
Nutrition Facts : Calories 335.7, Fat 2.3, SaturatedFat 0.5, Sodium 7, Carbohydrate 74, Fiber 3.7, Sugar 17.2, Protein 6.2
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- Zest and juice the limes and whisk the lime juice and zest with the remaining 2 tbsp of peanut oil, sugar, 1/2 teaspoon salt, and pepper to taste in small bowl. Add the dressing to the onion mixture, stir and pour over the rice. Now get in there with your hands and mix everything until the rice is nicely covered with spices and onion bits.
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