Mango-Cucumber Rice Salad


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 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.

Produce Used In This Recipe




Courtesy of:
Food Network

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