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Nutrition Facts
Serving Size 1 (205g) Recipe makes 4 servings
Calories 335
Calories from Fat 20		(6%)
Amount Per Serving		%DV
	Total Fat 2.3g	3%
	Saturated Fat 0.5g	2%
	Monounsaturated Fat 0.8g
	Polyunsaturated Fat 0.8g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 7mg		0%
Potassium 370mg		10%
Total Carbohydrate 74.0g		24%
	Dietary Fiber 3.7g	14%
	Sugars 17.2g
Protein 6.2g		12%
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Mango and Basmati Rice Salad

Recipe #382689 | 25 min | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Chef Edlear
Jul 24, 2009

This pleasant side salad came from a Sunset magazine back in the early nineteen eighties. I enjoy the simplicity of it, and the fact that it's fat free. The sugar sounds like a lot, but this doesn't end up a "sweet" salad

SERVES 4 (change servings and units)

Ingredients

1 1/2 cups white basmati rice
3/4 cup orange juice
6 tablespoons fresh lime juice
1 tablespoon sugar (to taste)
heaping 1/8 teaspoon fresh nutmeg
1-2 large mangoes, firm, ripe
salt
chopped fresh parsley

Directions

1
In a large bowl stir rice in cool water, drain.
2
Repeat several times until water is no longer cloudy.
3
Drain well.
4
Combine rice and 2 1/3 cups of water. Bring to a boil over high heat, cover, turn the heat to low and simmer until tender, about 15 minutes. Do not stir while cooking, do not overcook.
5
Take pot off of heat source, leave cover on to cool.
6
When the rice is cool, separate it with a fork.
7
In a large bowl, combine juices, sugar and nutmeg.
8
Peel and pit mangoes, dice them into the bowl with the seasoned juices.
9
Add the rice into the bowl, mix and salt to your taste.
10
I like to add chopped fresh parsley at this point, just until it looks "right".
11
Sprinkle with more nutmeg if desired.
12
Chill.