Tropical Rice Salad With Mango Sesame Dressing Food

TROPICAL RICE SALAD

Steps:

• Cook rice in stock until done.
• Rinse with cold water and drain well.
• Put rice in a serving bowl and add remaining veg and fruit ingredients.
• In a small bowl whisk together dressing ingredients.
• Pour over rice mixture and toss.
• Chill for 6 hours before serving-toss again.

SPICY CILANTRO MANGO WILD RICE SALAD

Steps:

• Add the rice to a small sauce pot with 1 3/4 cup water, bring to a boil then reduce to low and cover. Cook until all the water is absorbed then turn off heat and transfer rice to a large bowl to cool.
• While rice cooks, make the dressing by combining all the ingredients in a food processor. Process for about 30 seconds until everything is well combined.
• Pour the dressing over the cooled rice, toss to fully coat and place in the refrigerator for at least an hour to chill. (*see note)
• Once cooled, add the mango, cabbage, jicama and jalapenos to the bowl and toss to combine.
• Garnish with extra cilantro and black sesame seeds if desired.

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.

TROPICAL RICE SALAD WITH MANGO-SESAME DRESSING

Steps:

• Cook rice in a pan of boiling, salted water about 12 minutes on medium heat. Make sure rice is just tender, not completely soft. Drain well and rinse with cold water. Drain Again.
• Mix together next 7 ingredients (pineapple through water chestnuts). Add rice to pineapple mixture and combine well. Season to taste with salt and pepper.
• Blend mango puree, garlic, ginger, and soy sauce on medium speed in blender (or by hand, mix well). Slowly pour oil into top of blender, while running, until emulsified. If doing by hand, add oil in a slow stream while mixing constantly.
• Once combined, pour dressing over rice mixture and serve.

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-SESAME DRESSING

Steps:

• Combine all ingredients in blender. Cover tightly; blend until dressing is smooth. Season to taste with salt and pepper. DO AHEAD: Can be made 1 week ahead. Cover and chill.

WILD RICE AND MANGO SALAD

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.

MIXED SALAD WITH MANGO DRESSING

Steps:

• Mix lettuce, bell pepper, tomato, and onion together in a bowl. Set salad aside.
• Combine mango, water, oil, lemon juice, onion slices, honey, basil, salt, and pepper for dressing in an electric blender; blend until smooth.
• Add some of the dressing to the salad to moisten. Serve with remaining dressing on the side; add according to preference.