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

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

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Mango-Cucumber Rice Salad

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