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:

• 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:

• 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.

Steps:

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

Steps:

• Combine all ingredients; cover.
• Refrigerate at least 2 hours before serving.

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.

Steps:

• To toast your almonds, preheat your oven to 350 degrees F, and place nuts in a single layer on a baking sheet, and toast for approximately 10 minutes, shaking your pan periodically to rotate the nuts, until they are golden and fragrant.
• Set aside to cool.
• Combine rice and broth in a medium saucepan.
• Bring to a boil, then stir and cover.
• Reduce your heat to a simmer and allow to cook for 15 mins, or until liquid is absorbed.
• Turn off heat and allow rice to stand covered for 10 mins, and uncover and fluff with a fork.
• In a nonreactive large bowl, mix coconut milk, lime juice, vinegar, ginger, chilies, mustard oil, salt and pepper.
• Add rice to this mixture, stirring to coat the rice very well.
• Refrigerate for at least 2 hours for rice to absorb flavors.
• Before serving, bring rice to room temperature, and then stir in your mango, scallions and 1/4 cup of mint.
• Taste test to see if seasonings suit you.
• if not, you may want to add more vinegar, salt, or pepper.
• Garnish with the toasted almonds and remaining 1/4 cup of chopped mint.

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 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.

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.