Mango, Cucumber and Rice Salad |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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I thought I made enough changes to warrant calling it a new recipe, and it came out great. Hope you enjoy. 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 |
Directions:
1. 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.
2. Mix lime zest, juice, oil, Splenda, salt and pepper to make vinegrette.
3. In medium bowl combine mango, cucumber, scallions, basil, rice, and peanuts. Toss with vinegrette, chill, serve and ENJOY!
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