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 RICE SUPER SALAD
A super food, plant based rice salad packed with fresh ingredients like mango, red onion, radish, celery, chili, herbs, pomegranates and cranberries.
Provided by Anina
Categories salad
Time 15m
Yield 4 as a side
Number Of Ingredients 15
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.
MANGO RICE SALAD WITH GRILLED SHRIMP
Sweet mangoes blend beautifully with curry-marinated shrimp and veggies! It's even better the second day. You can substitute chicken for the shrimp. From June 2005 issue of Cooking Light.
Provided by Mama2boys
Categories One Dish Meal
Time 1h15m
Yield 2 skewers and 1 cup salad, 6 serving(s)
Number Of Ingredients 19
Steps:
- Combine first 6 ingredients in a medium bowl. Add shrimp; toss to coat. Cover and chill 1 hour.
- Bring water and coconut milk to a boil in a medium saucepan; add rice. Cover, reduce heat, and simmer 15 minutes or until the liquid is absorbed. Add carrot and next 7 ingredients (through salt); tosss gently to combine.
- Prepare grill or grill pan to medium-high heat.
- Thread 3 shrimp onto each of 12 skewers. Place skewers on grill rack or grill pan coated with cooking spray; grill 3 minutes on each side or until shrimp are done. Serve skewers over salad.
Nutrition Facts : Calories 341.2, Fat 2.8, SaturatedFat 0.4, Cholesterol 239, Sodium 1452.9, Carbohydrate 47.5, Fiber 3.4, Sugar 10.2, Protein 30.4
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
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
MANGO AND RICE SALAD
Make and share this Mango and Rice Salad recipe from Food.com.
Provided by Norahs Girl
Categories Lunch/Snacks
Time 10m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Combine all ingredients and place in serving dish.
- Chill well before serving.
- Garnish with endive.
Nutrition Facts : Calories 265.7, Fat 1.3, SaturatedFat 0.3, Sodium 196.2, Carbohydrate 62.3, Fiber 5.8, Sugar 34.1, Protein 4.8
MANGO AND BASMATI RICE SALAD
This pleasant side salad came from a Sunset magazine back in the early nineteen eighties. I enjoy the simplicity of it, and the fact that it's fat free. The sugar sounds like a lot, but this doesn't end up a "sweet" salad
Provided by Chef Edlear
Categories Rice
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 335.7, Fat 2.3, SaturatedFat 0.5, Sodium 7, Carbohydrate 74, Fiber 3.7, Sugar 17.2, Protein 6.2
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