Rice salad with cucumbers and mango

Votes: 3

Photo of the dish: Con Pulos

Time: 1 hour.
Complexity: easily
Servings: 6 - 8

Nutritional value per serving:

Calories 288, total fat 10 G., saturated fats 1.5 G., proteins 8 G., carbohydrates 48 G., fiber 5 G., cholesterol 0 mg, sodium 147 mg, sugar 6 G.

Rice salad with cucumbers and mango - a detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1.5 cups white and wild long-grain rice, rinsed
1/4 cup quinoa, rinsed
Finely grated zest and juice of 1 lime
2 tablespoons peanut or vegetable oil
1 tbsp. chopped mango
1 cucumber, peeled and cut into cubes
1 red jalapeño pepper, seeded and thinly sliced
2 green onions, thinly sliced into rings
1/2 cup chopped cilantro
1/3 cup crushed salted roasted peanuts
Salt, freshly ground pepper
1 teaspoon of sugar

Ingredient Substitution Suggestions

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Recipes with similar ingredients: rice, long-grain rice, mango, quinoa, nuts, Peanut, Peanut butter, cucumbers, jalapeno pepper, green onions, cilantro, chili pepper

Cooking the dish according to the recipe:

Bring a pot of salted water to a boil, add the rice and cook over medium heat until tender, about 25 to 35 minutes.
Drain and rinse.
Meanwhile, cook the quinoa in another saucepan of salted water for about 12 minutes. Drain and rinse.

In a large salad bowl, combine lime juice and zest, vegetable oil, sugar, and pepper. Add rice, mango, cucumber, jalapeño pepper, green onion, cilantro, and peanuts. Stir well and season with salt to taste.

Categories:

recipe / Healthy eating / Dishes rich in fiber / Salads / Warm salads / Vegetable salads / Fruit salads / Salads with pasta and cereals / Food Network - recipes

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