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.
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.
WILD RICE AND MANGO SALAD
This is such a colourful salad that would go well with any grilled meats or fish. I made this up with a wild rice/brown rice combination and used a mix of red and orange peppers. I cut the sesame oil down as the mangos are quite moist. Currants would look wonderful in this salad. This does not take into account chilling time.
Provided by Abby Girl
Categories Low Protein
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 203.2, Fat 5.4, SaturatedFat 0.8, Sodium 393.3, Carbohydrate 37.8, Fiber 3, Sugar 14.9, Protein 3.5
CHICKEN, MANGO, AND RICE SALAD
This is an awesome summer salad. The mix of the ingredients may seem odd, but I promise you everyone I have served it to has loved it. Hopefully you will, too. The Mango gives just enough sweetness to the dish, and the many textures and flavors work well together. You may adjust the amounts to your liking. I tend to like more fruit and cilantro with less rice.
Provided by Caseylaine
Categories One Dish Meal
Time 50m
Yield 8 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 321.9, Fat 9.4, SaturatedFat 1.5, Cholesterol 48.4, Sodium 455.1, Carbohydrate 39.6, Fiber 3.2, Sugar 6.7, Protein 19.6
SWEET RICE AND MANGO
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
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
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