|Name:||Curried Rice Salad with Mango||Contributor:||pete moss|
|Description:||curried rice salad with mango||Posted:||2004-11-09|
|Key words:||rice, mango||Category:||Side Dishes|
|Ingredients:||1 c quick cooking brown rice, uncooked; comes in a boil-in-bag
1 small mango -- RIPE
6 small green onions
2 Tbsp pumpkin seeds, roasted
1/4 c cashews, dry-roasted -- any nuts OK
cilantro to garnish
1 tsp mild curry paste -- I use 3/4 tsp curry powder
1-1/2 tsp finely chopped lime peel -- Use Joanna's zester
Juice of 1 lime
3 Tbsp sunflower oil or canola
2 Tbsp chopped fresh cilantro
salt and pepper
|Preparation:||Bring a large saucepan of water to a boil over high heat. Add the rice and simmer 25 minutes until it is just tender. Drain and rinse under cold water to cool, then drain again. Pat dry with paper towels.
While the rice is cooking, cut the mango flesh away from the pit, holding it over a bowl to catch any juices, then peel and cut into cubes. Place the cubed mango into a large bowl.
Chop the green onions, then add them to the bowl along with the pumpkin seeds and cashews.
To make the dressing, put the curry paste (or powder) into a small bowl. Add the lime peel and squeeze in the juice. Whisk in the oil, chopped cilantro, salt, and pepper.
Add the drained rice to the mango mixture, pour the dressing over the salad, and toss until completely combined. To serve, transfer to a serving dish and garnish with fresh cilantro and lime wedges. Serve cold or room temperature.
|Notes:||Serving Size: 4
Preparation Time: 40 min
Exported from MasterCook