Best 4 Wehani Rice And Mango Salad Recipes
Embark on a culinary journey to Thailand and discover the vibrant flavors of Wehani Rice and Mango Salad, a harmonious blend of sweet, sour, and savory notes. This refreshing salad showcases the unique texture of Wehani rice, known for its nutty flavor and fluffy texture, complemented by juicy and ripe mangoes, adding a burst of sweetness. The interplay of flavors is further enhanced by the addition of zesty lime juice, tangy fish sauce, and a hint of chili heat. This dish is not only a sensory delight but also a visual masterpiece, with the vibrant colors of the mango and the delicate white rice creating a captivating contrast. Whether you're seeking a light and refreshing meal or a delectable side dish, this Wehani Rice and Mango Salad is sure to tantalize your taste buds.
This article provides a comprehensive guide to creating this delectable dish, offering two variations to cater to diverse preferences. The first recipe adheres to the traditional Wehani Rice and Mango Salad, staying true to its authentic Thai roots. The second recipe introduces a delightful twist, incorporating succulent shrimp into the salad, adding an extra layer of flavor and texture. Both recipes are meticulously detailed, ensuring that even novice cooks can effortlessly recreate this culinary masterpiece in their kitchens.
BLACK RUNNER BEAN, RICE AND MANGO SALAD
Provided by Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Mix the ingredients together and season with salt and pepper.
GRILLED LOBSTER WITH MANGO SALAD
Provided by Food Network
Time 55m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Insert a metal skewer lengthwise into the meat of the lobster tails to keep them from curling. Put the tails into a large pot of boiling water and parboil for about 5 to 7 minutes. (We only want to cook them 3/4 of the way through, because the lobster tails will finish cooking on the grill.) Once parboiled, remove the skewers. Using kitchen shears, cut lengthwise down the underside shell of the tail to remove the meat. Discard the shells. Wrap the lobster tails crosswise with slices of pancetta. Tip: When wrapping the lobster meat in pancetta, wrap tightly and squeeze to make it stick. The fat from the pancetta acts as a glue. Once wrapped, put the lobster tail on the LOWEST HEAT of the grill. Remove the lobster tails from the grill to a serving platter.
- Mango Salad: Dice the avocado, mango, and jicama and add them to a serving bowl. Season with salt and pepper, to taste, then stir in a little olive oil, the lime juice and the mint. Keep chilled until ready to serve.
- Summer Salad: Grill the jalapeno and green onions for 2 to 3 minutes, and the corn for 5 to 7 minutes on the HOTTEST HEAT of the grill. Remove the vegetables from the grill to a cutting board. Slice the green onion, cut the corn off the cob, and dice the jalapeno pepper and add them to a small bowl. Season with salt and pepper, to taste. Melt the butter in a cast iron pan and stir in the seasoned vegetables. Keep the vegetables warm on the grill. When ready to serve transfer the vegetables to a serving bowl. Serve the lobster with the Mango Salad and Summer Salad.
ROASTED CORN, JICAMA AND MANGO SALAD
Steps:
- Preheat the oven to 400 degrees F.
- Put the ears of corn on a baking sheet and place in the oven for 45 minutes. Remove and let cool. When the corn has cooled shuck it and stand it on end. Using a sharp knife, run the blade down the cob to cut the kernels off. Rotate the cob and repeat until all the kernels have been cut off.
- Combine the jicama, mango, red onion and cilantro in a large mixing bowl. Add the cooled corn, and toss with the vinaigrette. Chill until ready to serve.
- In a large bowl combine the lime juice, orange juice, orange zest, sugar and hot sauce. Whisk together and slowly add the olive oil, whisking as you go. Add salt and pepper, to taste, and cilantro and whisk until combined.
WILD RICE AND MANGO SALAD
This is such a colourful salad that would go well with any grilled meats or fish. I made this up with a wild rice/brown rice combination and used a mix of red and orange peppers. I cut the sesame oil down as the mangos are quite moist. Currants would look wonderful in this salad. This does not take into account chilling time.
Provided by Abby Girl
Categories Low Protein
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Cook the rice according to directions.
- Add the chopped peppers, red onion and cucumber.
- Vinaigrette: Combine the lemon juice, honey, sesame oil, garlic, chili flakes. Add to the rice/vegetable mixture and chill.
Nutrition Facts : Calories 203.2, Fat 5.4, SaturatedFat 0.8, Sodium 393.3, Carbohydrate 37.8, Fiber 3, Sugar 14.9, Protein 3.5
Tips:
- Choose the right mango. Look for a ripe mango that is slightly soft when pressed but not mushy. The color should be a deep yellow or orange, with no green spots.
- Use fresh herbs. This recipe calls for cilantro, mint, and basil. If you can, use fresh herbs for the best flavor.
- Don't overcook the rice. Wehani rice is a short-grain rice that cooks quickly. Be sure to follow the package directions carefully to avoid overcooking.
- Make the salad ahead of time. This salad can be made up to 24 hours in advance. Just store it in the refrigerator until you're ready to serve.
Conclusion:
Wehani rice and mango salad is a refreshing and flavorful dish that is perfect for a summer meal. The combination of sweet mango, savory shrimp, and tangy dressing is sure to please everyone at your table. This salad is also a good source of protein, fiber, and vitamins. So next time you're looking for a healthy and delicious meal, give this Wehani rice and mango salad a try!
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