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CATEGORY CUISINE TAG YIELD
Grains, Vegetables Rice-, Sal 1 Servings

INGREDIENTS

1 c Raw wehani rice
2 1/2 c Water
Salt and freshly ground
black pepper
2 Ripe mangoes, peeled seeded
and diced
1 Watercress, stems trimmed
citrus dressing-
1/4 c Fresh orange juice
2 T Lemon juice
1/4 c Vegetable oil, up to 1/3
1/2 t Grated orange zest
Salt and freshly ground
black pepper to taste

INSTRUCTIONS

In a medium sauce pan, over high heat, bring the rice and water to a
boil. Lower the heat, cover and cook gently for about 40 minutes or
until the rice has absorbed the liquid. Drain and transfer to a
shallow bowl to cool to room temperature.  When cooled to room
temperature combine the cooked rice with the  citrus dressing and
season with salt and pepper. Right before serving  toss the salad with
the mangoes and watercress leaves  Yield: 4 servings  CITRUS DRESSING
Process all the ingredients in a blender or food  processor until
smooth. Store covered in the refrigerator for up to 1  week.  Yield:
about 3/4 cup  Copyright, 1997, TV FOOD NETWORK, G.P., All Rights
Reserved  Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6700 Posted to
MC-Recipe  Digest V1 #673 by 4paws@netrax.net (Shermeyer-Gail) on Jul
15, 1997

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“Jesus: beaten so that you could be unbeatable”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 521
Calories From Fat: 484
Total Fat: 54.8g
Cholesterol: 0mg
Sodium: 600.4mg
Potassium: 184.8mg
Carbohydrates: 9.8g
Fiber: <1g
Sugar: 6g
Protein: <1g


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