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.
MANGO WITH STICKY COCONUT RICE (KAO NIAW)
This is my favorite Thai dessert. There is something very comforting about it. I also like to eat it for breakfast.
Provided by Ms. Tea
Categories World Cuisine Recipes Asian Thai
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oil in a saucepan over medium heat; gently cook and stir rice in the hot oil until toasted, 2 to 3 minutes. Add coconut milk, water, sugar, and salt; bring to a boil. Reduce heat, cover saucepan, and simmer until rice is tender and has absorbed all the liquid, 20 to 25 minutes. Stir coconut cream into rice.
- Scoop rice into a serving bowl and top with mango.
Nutrition Facts : Calories 701.4 calories, Carbohydrate 86.1 g, Fat 38.6 g, Fiber 5.7 g, Protein 8.6 g, SaturatedFat 31.1 g, Sodium 63.9 mg, Sugar 21.9 g
COCONUT-MINT AND MANGO RICE SALAD
This is a recipe from the local newspaper... it sounds wonderful! I havent had it, but just had to share it with my zaar pals.. I cant wait to try it!!! prep and cooking time does not include 2hrs for refrigeration.. or time to bring it to room temp :-) ENJOY!!! This recipe states that it is easily doubled :-)
Provided by love4culinary
Categories Mango
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 324.5, Fat 9.8, SaturatedFat 4.3, Sodium 484.6, Carbohydrate 53.1, Fiber 4, Sugar 10.1, Protein 7.5
COCONUT MANGO RICE WITH MINT
Make and share this Coconut Mango Rice with Mint recipe from Food.com.
Provided by Dreamer in Ontario
Categories Mango
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oi with shredded coconut and stir until golden (about 1 minute).
- Add finely chopped onion and for for 1 minute.
- Stir in rice and broth or coconut milk and water and salt; bring to a boil, cover and simmer until tender (about 20 to 25 minutes); drain.
- Stir in mango and cilantro or basil or mint and serve.
Nutrition Facts : Calories 525.9, Fat 8.5, SaturatedFat 5.1, Sodium 944.4, Carbohydrate 98.3, Fiber 4.6, Sugar 19.3, Protein 13
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