Best Wehani Rice And Mango Salad Recipes

Wild Rice and Mango Salad image

Provided by Abby Girl

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 12

1/4 cup wild rice, cooked
1/2 cup brown rice, cooked
2 mangoes, ripe
1/2 cup red pepper, diced
1/2 cup red onion, diced
1/2 cup cucumber, diced
2 tablespoons lemon juice
1 tablespoon honey
2 tablespoons sesame oil (or up to 4 T)
1 garlic, minced
1/2 teaspoon red pepper flakes
1 teaspoon salt

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

Black Runner Bean, Rice and Mango Salad image

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 8

2 cups cooked black runner beans
2 cups cooked Wehani rice
1 cup finely diced crunchy celery
1 cup diced mango
1/4 cup finely diced red onion
1/2 cup packed cilantro, chopped
Up to 1/3 cup dressing of choice made with olive oil, white wine vinegar and toasted chili powder
Salt and freshly ground black pepper

Steps:

Avocado And Mango Salad image

Provided by Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 14

White Balsamic Vinaigrette (recipe follows)
salt to taste
1 Tbsp. sugar
1 Tbsp. olive oil
4 1/4 oz. mango, small dice
8 oz. extra virgin olive oil
3 oz. white balsamic vinegar
1/4 oz. shallot, minced
2 each large Fresh California Avocados, peeled, seeded and halved
4 oz. spring mixed greens
6 oz. barrel aged sheep and goat's milk feta cheese
8 1/2 oz. mango, small dice (2 mangos)
Mango Vinaigrette (recipe follows)
6 oz. White Balsamic Vinaigrette

Steps:

Place the shallots in a bowl. Add the white balsamic vinegar, set aside for 15 minutes. Add the extra virgin olive oil and whisk to emulsify. Season to taste with salt. Reserve 3/4 cup vinaigrette to dress the salad. Save the remaining 3/4 cup for the Mango Vinaigrette.
Place the mango and the tablespoon of olive oil and sugar to a blender. Blend on low speed for 30 seconds; slowly pour in the remaining 3/4 cup of the White Balsamic Vinaigrette. Continue to blend until smooth. Season with salt.
Crumble the feta cheese in a large bowl and add the diced mango and a pinch of salt. Add the mixed greens and toss with enough White Balsamic Vinaigrette to completely coat the greens, adding more vinaigrette or salt to taste.
Slice each avocado half vertically into approximately 1/4-inch slices, while still leaving the halves intact. Lightly salt the surface of each avocado and set aside for plating.
On each plate, drop 1 tablespoon of Mango Vinaigrette in one corner and spread across the plate with the back of a spoon to the opposite corner in a half-moon shape. Spread the slices of each avocado half with both hands to elongate into one strip. Curve each strip into a circle shape and place one avocado ring in the corner of each plate at the tip of the Mango Vinaigrette with the open part of the avocado facing the center of the plate. Place 1/4 of the salad in the center of each avocado ring. Garnish with 2-3 of each flower. Serve.