Mango and Basmati Rice Salad
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
Ingredients
4 serv.Step-by-step instructions
- 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.
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