Mango and Basmati Rice Salad |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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 Ingredients:
1 1/2 cups white basmati rice |
3/4 cup orange juice |
6 tablespoons fresh lime juice |
1 tablespoon sugar (to taste) |
heaping 1/8 teaspoon fresh nutmeg |
1 -2 large mango, firm, ripe |
salt |
chopped fresh parsley |
Directions:
1. In a large bowl stir rice in cool water, drain.
2. Repeat several times until water is no longer cloudy.
3. Drain well.
4. 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.
5. Take pot off of heat source, leave cover on to cool.
6. When the rice is cool, separate it with a fork.
7. In a large bowl, combine juices, sugar and nutmeg.
8. Peel and pit mangoes, dice them into the bowl with the seasoned juices.
9. Add the rice into the bowl, mix and salt to your taste.
10. I like to add chopped fresh parsley at this point, just until it looks right .
11. Sprinkle with more nutmeg if desired.
12. Chill.
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