Best 2 Black Rice Salad With Mango And Peanuts Recipes

Indulge in a culinary journey with this tantalizing Black Rice Salad with Mango and Peanuts, a vibrant fusion of flavors and textures. This healthy and refreshing salad combines the nutty flavor of black rice with the sweet and juicy notes of mango, crunchy peanuts, and a zesty dressing. With a vibrant palette of colors, this dish is not only a feast for the eyes but also a symphony of flavors that will delight your taste buds. Accompany your main course with this delectable salad, or enjoy it as a light and satisfying lunch. Its versatility makes it a perfect addition to your recipe collection, suitable for vegans and vegetarians alike.

Here are our top 2 tried and tested recipes!

MANGO-CUCUMBER RICE SALAD

Mango-Cucumber Rice Salad image

Provided by Food Network Kitchen

Time 1h

Yield 6-8 servings

Number Of Ingredients 13

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

Steps:

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.

MANGO AND COCONUT RICE SALAD

Mango and Coconut Rice Salad image

Everybody knows now that the undisputed king of mangoes is the Indian Alphonso. It is intensely sweet and has an unbeatable perfumed aroma. I'd go as far as saying that you haven't tasted a real mango until you've tried an Alphonso (and nobody is paying me for this). The season, though, is very short-mid-April to the end of May-so try to prepare this salad then.

Provided by Yotam Ottolenghi

Categories Side Vegetarian Quick & Easy Coconut Mango Peanut Healthy Shallot Pescatarian Wheat/Gluten-Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 4

Number Of Ingredients 17

Ingredients

2/3 cup jasmine or basmati rice
1 tsp unsalted butter
Salt
1/2 cup water
1 cup loosely packed Thai basil
1 cup Camargue red rice
1 red bell pepper, thinly sliced
2 tbsp mint leaves, roughly chopped
2/3 cup cilantro leaves, roughly chopped
2 green onions, thinly sliced
1 fresh red chile, seeded and finely chopped
Grated zest and juice of 1 lemon
1 large mango or 2 smaller ones, cut roughly into 1-inch dice
1/2 cup roasted salted peanuts, roughly chopped
2/3 cup flaked coconut
2 tbsp peanut oil
3/4 cup crisp-fried shallots (homemade or bought, optional)

Steps:

Start by cooking the rice. Put the jasmine rice and butter in a small saucepan and place on a medium heat. Add a little salt, the water and half the Thai basil (keep the leaves attached to the stalk). Bring to the boil, then cover and cook on a slow simmer for 15 to 20 minutes. Remove and discard the basil. Spread out the rice on a flat tray to cool down.
Cook the red rice in plenty of boiling water (as you would cook pasta but with no salt) for 20 minutes, or until it is cooked through. Drain and spread on a tray to cool down.
Pick off the leaves of the remaining basil and chop them up roughly. Place them in a large mixing bowl. Add the jasmine and red rice together with all the remaining ingredients, apart from the shallots, and stir just to mix; do not stir too much or the mango pieces will disintegrate. Taste and adjust the seasoning. Transfer the salad into serving bowls and garnish with crisp-fried shallots, if you like.

Tips:

Choose the right type of black rice. There are two main types of black rice: short-grain and long-grain. Short-grain black rice is stickier and chewier, while long-grain black rice is more fluffy and has a nuttier flavor. For this salad, either type of black rice will work well.
Rinse the black rice thoroughly before cooking. This will help to remove any dirt or debris.
Cook the black rice according to the package directions. Be sure to use a large pot, as the black rice will double in size during cooking.
Let the black rice cool completely before assembling the salad. This will help to prevent the salad from becoming soggy.
Use fresh, ripe mango for the salad. This will give the salad the best flavor.
Toast the peanuts before adding them to the salad. This will give them a nice crunchy texture.
Serve the salad immediately, or store it in the refrigerator for up to 2 days.

Conclusion:

Black rice salad with mango and peanuts is a delicious and healthy dish that is perfect for a summer meal. It is packed with flavor and nutrients, and it is easy to make. Whether you are looking for a main course or a side dish, this salad is sure to please.

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