Mango-Cucumber Rice Salad (Food Network Kitchens) |
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Prep Time: 23 Minutes Cook Time: 37 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Ingredients:
kosher salt |
1 1/2 cups rice blend |
1/4 cup quinoa, rinsed |
finely grated zest and juice of 1 lime |
2 tablespoons peanut or vegetable oil |
1 teaspoon sugar |
freshly ground pepper |
1 cup chopped mango |
1 cucumber, peeled, seeded and diced |
1 red jalapeno, seeded and thinly sliced |
2 scallions, thinly sliced |
1/2 cup chopped fresh cilantro |
1/3 cup chopped salted roasted peanuts |
Directions:
1. Bring a large saucepan of salted water to a boil over high heat. Add the rice and cook, stirring until tender, 25 to 35 minutes (depending on the rice blend).
2. Meanwhile, bring a separate saucepan of salted water to a boil over medium-high heat. Add the quinoa and cook until tender, about 12 minutes.
3. Drain the grains and rinse under cold water until cool; shake off the excess water.
4. Whisk the lime juice and zest, the peanut oil, sugar, 1 teaspoon salt, and pepper to taste in a large bowl. Add the rice mixture, mango, cucumber, jalapeno, scallions, cilantro and peanuts and stir to combine. Season with salt.
5. Photograph by Con Poulos
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