Wehani Rice And Mango Salad Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 cup: Raw Wehani rice,
2 1/2 cup: Water,
Salt and freshly ground,
Black pepper,
1 Recipe: for citrus dressing,
, see below
2: Ripe mangoes, peeled, seeded
And diced,
1 bunch: Watercress, stems trimmed
Directions:
In a medium sauce pan, over high heat, bring the rice and water to a
boil. Lower the heat, cover and cook gently for about 40 minutes or
until the rice has absorbed the liquid. Drain and transfer to a
shallow bowl to cool to room temperature.
When cooled to room temperature combine the cooked rice with the
citrus dressing and season with salt and pepper. Right before serving
toss the salad with the mangoes and watercress leaves
Yield: 4 servings
COOKING MONDAY TO FRIDAY SHOW #MF6700
Source from luhu.jp
boil. Lower the heat, cover and cook gently for about 40 minutes or
until the rice has absorbed the liquid. Drain and transfer to a
shallow bowl to cool to room temperature.
When cooled to room temperature combine the cooked rice with the
citrus dressing and season with salt and pepper. Right before serving
toss the salad with the mangoes and watercress leaves
Yield: 4 servings
COOKING MONDAY TO FRIDAY SHOW #MF6700
Source from luhu.jp
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