Sweet Rice And Lentil Mango Medley Recipes

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SWEET RICE AND MANGO



Sweet Rice and Mango image

Delicious simple dessert inspired by Thai cuisine. Exotic and flavorful, this is a family favorite! Great after a chicken curry meal.

Provided by Island Girl

Categories     World Cuisine Recipes     Asian     Thai

Time 25m

Yield 4

Number Of Ingredients 5

1 ½ cups uncooked short-grain white rice
2 cups water
¾ cup white sugar, or to taste
2 mangos, peeled and sliced
½ cup cream of coconut

Steps:

  • Combine the rice and water in a saucepan. Bring to a boil, then cover and reduce heat to low. Simmer for 15 to 20 minutes, until water is absorbed.
  • Mix the desired amount of sugar into the hot rice. Portion the rice into 4 bowls. Top with mango slices, and pour some cream of coconut over the top of each bowl.

Nutrition Facts : Calories 588 calories, Carbohydrate 130.4 g, Fat 5.6 g, Fiber 4 g, Protein 5.8 g, SaturatedFat 4.8 g, Sodium 17.2 mg, Sugar 68.6 g

SWEET STICKY RICE AND MANGO



Sweet Sticky Rice and Mango image

Absolutely delicious! My mom had something similar to this in a Thai restaurant and started searching for a similar recipe.

Provided by kerry

Categories     World Cuisine Recipes     Asian     Thai

Time 9h

Yield 6

Number Of Ingredients 6

8 cups water, divided
1 cup sweet rice
1 (15 ounce) can coconut milk
½ cup white sugar
¾ teaspoon salt
1 ripe mango, peeled and sliced

Steps:

  • Combine 6 cups water and rice in a large bowl and soak 8 hours to overnight.
  • Drain rice and rinse with fresh water. Combine 2 cups water and rice in a saucepan and bring to a boil. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 15 to 20 minutes. Transfer cooked rice to a bowl.
  • Combine coconut milk, sugar, and salt in a small saucepan. Heat until just boiling; pour mixture over cooked rice. Let stand 30 minutes. Serve warm with sliced mango.

Nutrition Facts : Calories 334.4 calories, Carbohydrate 48.1 g, Fat 15.3 g, Fiber 2.1 g, Protein 3.7 g, SaturatedFat 13.4 g, Sodium 312 mg, Sugar 20.4 g

MIMI'S LENTIL MEDLEY



Mimi's Lentil Medley image

I made this one summer evening by putting together what I had on hand. My husband gave it his top rating. -Mary Ann Hazen, Rochester Hills, Michigan

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 8 servings.

Number Of Ingredients 16

1 cup dried lentils, rinsed
2 cups water
2 cups sliced fresh mushrooms
1 medium cucumber, cubed
1 medium zucchini, cubed
1 small red onion, chopped
1/2 cup chopped soft sun-dried tomato halves (not packed in oil)
1/2 cup rice vinegar
1/4 cup minced fresh mint
3 tablespoons olive oil
2 teaspoons honey
1 teaspoon dried basil
1 teaspoon dried oregano
4 cups fresh baby spinach, chopped
1 cup (4 ounces) crumbled feta cheese
4 bacon strips, cooked and crumbled, optional

Steps:

  • Place lentils in a small saucepan. Add water; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until tender. Drain and rinse in cold water., Transfer to a large bowl. Add mushrooms, cucumber, zucchini, onion and tomatoes. In a small bowl, whisk vinegar, mint, oil, honey, basil and oregano. Drizzle over lentil mixture; toss to coat. Add spinach, cheese and, if desired, bacon; toss to combine.

Nutrition Facts : Calories 225 calories, Fat 8g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 404mg sodium, Carbohydrate 29g carbohydrate (11g sugars, Fiber 5g fiber), Protein 10g protein. Diabetic Exchanges

LENTIL RICE MEDLEY



Lentil Rice Medley image

With so many fresh ingredients, this medley pairs well with milder foods, such as chicken or fish, and can easily stand alone as a main dish. Writes Dee Fifer of Commerce City, Colorado, "This lentil recipe that I make often for my family and company is always enjoyed."

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 12 servings.

Number Of Ingredients 16

1 medium onion, chopped
2 garlic cloves, minced
1 tablespoon olive oil
3 medium carrots, chopped
1 cup dried lentils, rinsed
1/2 cup uncooked brown rice
3-1/4 cups water
1-1/2 teaspoons salt
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon ground cumin
1/4 teaspoon pepper
3 cups fresh broccoli florets
1 small zucchini, chopped
1 can (8 ounces) tomato sauce
1 medium tomato, chopped

Steps:

  • In a large nonstick skillet coated with cooking spray, saute onion and garlic in oil for 1 minute. Add carrots; cook 2 minutes longer. Add lentils and rice; cook and stir for 2 minutes. Stir in the water and seasonings. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. , Stir in broccoli and zucchini; return to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until lentils and rice are tender, stirring occasionally. Stir in tomato sauce and tomato; heat through.

Nutrition Facts :

SWEET & SOUR LENTILS AND MANGO LETTUCE WRAPS



Sweet & Sour Lentils and Mango Lettuce Wraps image

The Sweet and sour sauce has almond butter and other ingredients to simulate hoisin sauce and works amazingly well with the cooked lentils. Loaded up to some crisp lettuce leaves with these lentils, topped it with some mango. and yum! Add cilantro or peanuts, mung sprouts, carrot ribbons or all! All plant based, whole food protein, gluten and grain free meal. If you have cooked lentils, this is ready in 10 minutes! From Vegan Richa.

Provided by Sharon123

Categories     Mango

Time 1h

Yield 3-4

Number Of Ingredients 18

1/2 cup dried brown lentils
scant 1 1/2 cups water
1/8 teaspoon salt
1 generous dash pepper
2 tablespoons soy sauce (or coconut aminos for soy-free)
1 tablespoon almond butter (or peanut butter)
1 tablespoon asian chili paste (Sambal Oelek)
1 teaspoon sriracha sauce (optional or add more chili pasta or hot sauce to taste)
1/2 inch knob ginger, minced
1 garlic clove, minced
1/4 teaspoon garlic powder
1 teaspoon sesame oil
2 tablespoons maple syrup
2 tablespoons rice vinegar
chopped ripe mango
cilantro
peanuts (optional)
lettuce, of choice

Steps:

  • Wash and soak the lentils for at least half an hour in warm water. Drain, wash and add the lentils, salt, pepper and 1 1/2 cups water in a pan. Cook covered on high heat. Reduce heat to medium once the water comes to a rapid boil. Check for doneness after 30 minutes. Reduce heat to low-medium and cook uncovered until lentils are tender and the water is almost all gone. (4-5 minutes).
  • If using cooked lentils from a can or slow cooked, add the sauce to the lentils, bring to a boil at medium and simmer for 4 minutes on low-medium.
  • In another bowl, mix all the sweet and sour sauce ingredients . Add the sauce to the lentil pan. Mix and cook for 5 minutes. Taste and adjust spice if needed.
  • Load up lettuce leaves with the lentils, chopped mango, cilantro and peanuts, and serve.
  • Variations: Add water chestnuts or mushrooms to the lentils and sauce.
  • Use other toppings like mung sprouts, sliced cucumbers, carrot ribbons, crisp rice noodles.

Nutrition Facts : Calories 203.3, Fat 4.8, SaturatedFat 0.5, Sodium 782.5, Carbohydrate 30.4, Fiber 10.5, Sugar 9.2, Protein 10.8

SWEET RICE AND LENTIL MANGO MEDLEY



Sweet Rice and Lentil Mango Medley image

A surprisingly good ans sweet main or side dish. Combines the neutral taste of lentils and jasmine rice with the sweetness of brown sugar and mango.

Provided by Jacob503

Categories     One Dish Meal

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 whole mangoes
1 (15 ounce) can of organic lentils
1 1/2 cups white rice
2 tablespoons brown sugar
1/2 cup milk
1 teaspoon cinnamon
2 1/2 cups water

Steps:

  • Add the water and rice in a large saucepan. Put heat on high and allow to boil.
  • While waiting for the water to heat up, dice the mangos, preferably skinning them first with a knife or a potato peeler. Cut along pit to get the large chunks off and continue to dice.
  • Once rice gets boiling turn heat down to low, allowing it to simmer.
  • Once rice is about done, or has just a little moisture left, add can of lentils (draining most of the fluid) and mango. Add milk and brown sugar, stirring into the mixture.
  • Let simmer for another few minutes or until the mango has combined its flavor with the rice and lentils, and the water/milk has been taken up by the rice.

Nutrition Facts : Calories 528.2, Fat 2.5, SaturatedFat 1, Cholesterol 4.3, Sodium 30.1, Carbohydrate 112, Fiber 13.4, Sugar 31.6, Protein 16.7

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