Mango And Rice Salad Food

MANGO-CUCUMBER RICE SALAD

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 WILD RICE SALAD

Steps:

• In a large pot, bring the wild rice and vegetable broth to boil.
• Reduce heat to a simmer and cook for about 1 hour (time can vary slightly by oven and temperature). The rice should be soft like regular rice when it's done.
• Cool the rice in a large mixing bowl.
• When completely cooled, mix in all the other ingredients and stir well to combine.
• Serve as a side dish, or plant-based main course.

COLD RICE SALAD

Steps:

• To prepare the cold rice salad, fluff up the cooked rice using a fork and add to a large bowl along with the ripe and raw mango, coconut and spinach leaves.
• In a small pan, heat the oil. Add the mustard seeds, urad dal, chillies, curry leaves. Once the mustard seeds pop and the urad dal turns golden, remove from flame. Add the lemon juice and salt, whisk well with a fork and pour over the salad in the bowl.
• Toss the salad well. Add the coarsely crushed peanuts, mix, cover with cling film and chill for 1-2 hours before serving.
• If you don't have access to ripe mangoes, use pomegranate arils instead, for colour and sweetness.

MANGO AND COCONUT RICE SALAD

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 AND RICE SUPER SALAD

Steps:

• Mix all the ingredients in a massive salad bowl. Season with salt and pepper.
• Portion salad into work lunch jars, or containers for the fridge. Serve as a main or as a side.

BLACK RICE SALAD WITH MANGO AND PEANUTS

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.

ADDICTING MANGO, BLACK BEAN, AND CAULIFLOWER "RICE" SALAD

Steps:

• Wash and remove stem from Cauliflower.
• Chop Cauliflower in small chunks and add to food processor.
• Once Cauliflower is chopped into 'rice' like consistency add to microwave safe bowl.
• Microwave for 4 minutes and let cool before adding the rest.
• Add Green Onions, Cilantro, Garlic, and Salt.
• Squeeze the juice of the Lime over and stir.
• Add in Black Beans, Chickpeas, Red Pepper, Mangos, and Tomatoes.
• Mix together well and serve
• Enjoy!

30 BEST WAYS TO USE MANGO

Steps:

• Preheat grill to high heat.
• Slice the two sides off of the mangoes, cutting close to the seed to maximize fruit.
• Drizzles flesh sides with oil. Sprinkle on salt and chili powder.
• Grill flesh side down 3-5 minutes, until slightly charred.
• Remove from heat and drizzle on lime juice.

MANGO, CUCUMBER AND RICE SALAD

Steps:

• In a small pan, boil water. Salt and add both rices and mix well. Cook according to directions until just cooked. Remove from heat and rinse.
• Mix lime zest, juice, oil, Splenda, salt and pepper to make vinegrette.
• In medium bowl combine mango, cucumber, scallions, basil, rice, and peanuts. Toss with vinegrette, chill, serve and ENJOY!

CHICKEN, MANGO, AND RICE SALAD

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.

MANGO BASIL CHICKEN AND BROWN RICE SALAD

Steps:

• In bottom of large bowl, combine bottled dressing and basil. Add chicken, brown rice, mango, and tomatoes. Toss well to combine.
• To serve: Place 1 lettuce leaf onto each of 4 serving plates. Divide salad mixture evenly and place into center of lettuce leaves. Garnish top of each serving with an equal amount of crumbled goat cheese.

CUCUMBER MANGO SALAD

Steps:

• Wash the cucumber well to remove wax or other residues. For a decorative look, peel alternating strips of the peel (see step by step photos below). Slice the cucumber into half-rounds.
• Cut the mango into slices by first cutting off both rounded "cheeks." Score flesh of the mango into strips using a sharp paring knife. Use a spoon to scoop the flesh from the skin (see photos below). Cut the mango slices in half so that they are more similar in size to the cucumber slices.
• Next, prepare the dressing by combining the rice vinegar, sugar, salt and red pepper flakes in a small bowl. Stir until the sugar is completely dissolved.
• Add the sliced cucumber and mango to a large bowl, then pour the dressing over top. Stir to combine the ingredients and coat the cucumber and mango in dressing. Serve immediately or refrigerate until ready to eat. Stir well before serving each time to redistribute the dressing.

MANGO SALAD

Steps:

• Combine all the ingredients for the Mango Salad in a large bowl. Toss to combine. *If making ahead, cover and refrigerate at this point, before adding the salad dressing.
• Prepare the Mango Salad Dressing by combining all the ingredients in a small bowl and whisking well to combine. Cover and refrigerate if making ahead or use immediately by drizzling over the salad and tossing to combine.

CHICKEN, MANGO, AND RICE SALAD RECIPE

Steps:

• In a large pot of boiling salted water, cook the rice for 10 to 15 minutes until just done. Drain. Rinse with cold water, then drain thoroughly.
• Coat the chicken with 1 tablespoon of oil. Season with ¼ teaspoon each of salt and pepper.
• Heat a grill pan over moderate heat. Cook the breasts for 4 to 5 minutes per side until just done.
• Alternatively, heat the tablespoon of oil in a large frying pan and season, and cook the chicken as directed above.
• When the chicken is cool enough to handle, cut it into ½-inch dice pieces.
• Toss the rice with the chicken, onion, mango, avocado, the ⅓ cup of oil, the remaining 1 teaspoon of salt, ½ teaspoon of pepper, lime juice, and cilantro
• Serve and enjoy!

MANGO AVOCADO SALAD

Steps:

• Finely chop red onion and place in a large bowl
• Cube and remove the skin of one fresh mango and add to the bowl
• Cube the flesh of one ripe avocado, squeeze over lime juice from half a lime to keep fresh and add to the bowl
• Finely chop one red chilli and add to the bowl
• Add freshly chopped coriander, lime juice and seasoning
• Toss together well and serve with extra lime wedges and fresh coriander

WILD RICE SALAD WITH MANGO AND CILANTRO

Steps:

• Cook rice according to package directions. Set aside to cool slightly.
• Meanwhile, chop mango, onion, cilantro, peanuts and jalapeno and set aside.
• Combine vinaigrette ingredients in a small glass jar or plastic container with a lid. Shake it up very well.
• Combine rice with salad ingredients and mix well. Pour vinaigrette over everything and stir to combine.
• Serve and devour!

BLACK RICE, MANGO AND AVOCADO SALAD

Steps:

• Rinse black rice then place in a medium saucepan with 2 3/4 cups water.
• Bring to a boil, then reduce heat, cover and simmer until water is absorbed about 30-40 minutes.
• Meanwhile, add vinaigrette ingredients to a food processor and pulse for 15-30 seconds until combined.
• When rice has finished cooking, remove from stove and place in a bowl.
• Cool for about 10 minutes then stir in vinaigrette.
• Cover and refrigerate until fully cooled, about 1 hour.
• Remove and toss rice with mango, cilantro (optional), parsley, and red onion.
• Scoop into individual salad bowls and top with avocado and almonds (optional).
• Serve.

BLACK BEAN AND MANGO RICE SALAD

Steps:

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

MANGO SPINACH RICE SALAD

Steps:

• In a medium saucepan add 2 quarts of water and completely submerge 2 bags of Riceland Boil-in-Bag brown rice.
• Turn the heat on high and boil uncovered for 10 minutes.
• Carefully remove the rice bags from the water, rinse with cold water and drain.
• Place the drained rice in a large bowl.
• Add the baby spinach leaves, chopped mango, sliced red onions and tomatoes in with the rice and stir.
• In a small bowl stir together all the ingredients for the Red White Dijon Vinaigrette. Pour the vinaigrette over the rice salad and stir. Refrigerate until ready to serve.

MANGO, CUCUMBER, AND BROWN RICE SALAD

Steps:

• Rinse rice in cold water and drain.
• Cook rice according to package directions, adding 1/4 tsp kosher salt to water.
• When rice is done, remove it from the heat and scoop into a large bowl, fluffing and spreading it out a bit to cool, about 10 minutes.
• The rice will still be warm, but now is the time to add the dressing. Mix all dressing ingredients and toss with rice to coat.
• Cool rice another 10-15 minutes, stirring occasionally so it cools evenly. Then add in mangoes, cucumber, scallions, and parsley. Toss to mix thoroughly and serve.

MANGO THAI NOODLE SALAD WITH SESAME GINGER DRESSING

Steps:

• Cook the rice noodles according to the package directions. (see notes) Once cooked, drain them in a colander then cool them under cold tap water. Set them aside to drain completely.
• In a small bowl, whisk the dressing ingredients.
• Place the cooked rice noodles and all the remaining ingredients into a large salad bowl. Pour the dressing over the top and toss until the noodles are well coated and everything is mixed together.

CHICKEN AND MANGO RICE SALAD

Steps:

• Cook the rice according to packet intructions.
• Make the mango sauce. In a blender, puree two thirds of the mango. Combine the remaining mango cubes, water and sugar in a pan. Place over medium heat and stir with a wooden spoon until the sugar dissolves. Add the mango puree and cook, stirring until the mixture is hot. You could even add some chopped red chilli here. Season with salt, pepper and a squeeze of lemon juice. Take of the heat, and stir in the yoghurt.
• In a large bowl, mix together the chicken, mango, cooked and drained rice, tomato, and spring onions. Finish with a sprinkling of the corriander. Serve warm.
• If your short on time, substitute the mango sauce for 2-3 tbsp of mango chuntney, warmed lightly in a pan and then stir in the yoghurt.

CURRIED MANGO AND FREE-RANGE CHICKEN BROWN RICE SALAD RECIPE

Steps:

• Whisk the mayo, curry powder, cumin, coriander, black pepper, honey and lime together in a small bowl.
• Toss the peppers, garlic shoots, cilantro, mango chicken, brown rice, avocado, broccoli and almonds together in a large bowl.
• Drizzle the mayo mixture over top of the rice mixture and toss until all ingredients are evenly coated. Chill until serving

BLACK RUNNER BEAN, RICE AND MANGO SALAD

Steps:

• Mix the ingredients together and season with salt and pepper.

MANGO AND BLACK RICE SALAD

Steps:

• Heat rice following packet directions. Place in a bowl. Set aside to cool slightly.
• Add mango, capsicum, cashew and onion. Add lime juice and oil and toss to coat. Sprinkle with mint and coriander. SWAP ME... Try this colourful salad using thinly sliced pineapple instead of the mango.