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Recipe courtesy of Food Network Kitchen

From: Food Network Magazine

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Total:: 1 hr
Prep:: 23 min
Cook:: 37 min

Yield:: 6-8 servings

Level:: Easy

Nutrition Info

Healthy

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

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).

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.

Drain the grains and rinse under cold water until cool; shake off the excess water.

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.

Photograph by Con Poulos

Courtesy of Food Network Magazine

My Private Notes

Name: Mango-Cucumber Rice Salad
Prep time: P0Y0M0DT0H23M0.000S
Cook time: P0Y0M0DT0H37M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 6-8 servings
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

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