Wild Rice And Mango Salad Food

MANGO-CUCUMBER RICE SALAD

Mango-Cucumber Rice Salad image

Provided by Food Network Kitchen

Time 1h

Yield 6-8 servings

Number Of Ingredients 13

Ingredients

Kosher salt
1 1/2 cups rice blend
1/4 cup quinoa, rinsed
Finely grated zest and juice of 1 lime
2 tablespoons peanut or vegetable oil
1 teaspoon sugar
Freshly ground pepper
1 cup chopped mango
1 cucumber, peeled, seeded and diced
1 red jalapeno, seeded and thinly sliced
2 scallions, thinly sliced
1/2 cup chopped fresh cilantro
1/3 cup chopped salted roasted peanuts

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.

CHICKEN, MANGO, AND RICE SALAD

Chicken, Mango, and Rice Salad image

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

Ingredients

1 1/2 cups uncooked rice, preferably short grain
1 1/3 lbs boneless skinless chicken breasts
2 tablespoons oil
1 1/4 teaspoons salt
3/4 teaspoon fresh ground pepper
3/4 cup chopped red onion
1 mango, peeled and cut into 1/2 inch dice
1 avocado, peeled and cut into 1/2 inch dice
3 1/2 tablespoons lime juice (about 2 limes)
3/4 cup chopped cilantro

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

MANGO, CUCUMBER AND RICE SALAD

Mango, Cucumber and Rice Salad image

I adapted this heavily from a recipe in the July/August 2011 issue of Food Network Magazine. I thought I made enough changes to warrant calling it a new recipe, and it came out great. Hope you enjoy!

Provided by Carol in Cabo

Categories < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1/2 cup whole rice
1/4 black wild rice
finely grated zest and juice from one large lime
1 tablespoon soy oil
1/2 tablespoon Splenda sugar substitute
salt and pepper
1/2 cup diced mango (one medium sized)
1/2 cucumber, peeled, seeded and diced
2 scallions, thinly sliced
1/4 cup basil, thinly sliced (chiffonade)
1/4 cup roasted peanuts, chopped

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!

Nutrition Facts : Calories 223.4, Fat 10.7, SaturatedFat 1.6, Sodium 118, Carbohydrate 27.9, Fiber 2.2, Sugar 4.6, Protein 5.6

MANGO AND RICE SALAD

Mango and Rice Salad image

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

Ingredients

600 ml cooked rice
5 ml curry powder
2 ml turmeric
25 ml fruit chutney
125 ml mayonnaise
4 fibreless mangoes, peeled and cubed
2 tomatoes, cut into wedges
1 red pepper, seeded and diced
1 green pepper, seeded and sliced
1 onion, finely chopped
2 dill pickles, sliced
endive or 1 frilly type lettuce, to garnish

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

WILD RICE AND MANGO SALAD

Wild Rice and Mango Salad image

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

Ingredients

1/4 cup wild rice, cooked
1/2 cup brown rice, cooked
2 mangoes, ripe
1/2 cup red pepper, diced
1/2 cup red onion, diced
1/2 cup cucumber, diced
2 tablespoons lemon juice
1 tablespoon honey
2 tablespoons sesame oil (or up to 4 T)
1 garlic, minced
1/2 teaspoon red pepper flakes
1 teaspoon salt

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

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