| 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 |
bn |
Watercress; stems trimmed -citrus dressing— |
| 1/4 |
c |
Fresh orange juice |
| 2 |
tb |
Lemon juice |
| 1/4 |
c |
Vegetable oil; (up to 1/3) |
| 1/2 |
ts |
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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