Wehani Rice And Mango Salad (mf)
| 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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Nutrition (calculated from recipe ingredients)
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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