This dish makes a cool summer lunch dish served with rolls. Because of the high protein provided by the cashews, this dish can provide a main course. Be sure to use mangos that are sweet and firm.
Serves 6-8.
Ingredients:
Salad:
- 1 c calrose white rice (short grain)
- 1 3/4 c water
- 1/2 tsp salt
- 1/2 c green pepper, finely chopped
- 1 small tomato, seeded and finely chopped
- 2 green onions, thinly sliced
- 1 mango, peeled and finely chopped
- 1/2 c whole roasted cashews, unsalted
- 2 Tbsp parsley, minced
Dressing:
- 2 Tbsp grapeseed oil or vegetable oil
- 1/4 c apple cider vinegar
- 1 Tbsp sugar
- 1 Tbsp fresh lemon juice
- 1 tsp curry powder
- 1/2 tsp salt
Directions:
- In a 3-4 cup saucepan with a tight lid, mix the rice, water, and salt.
- Over medium heat, bring the rice to a boil, stir and scrape bottom, reduce heat to lowest setting, and cover tightly.
- Simmer 15 minutes, remove from heat without opening, and allow to stand 5 minutes.
- Fluff with a fork and cool.
- In a 6 cup covered dish, place the green pepper, tomatoes, green onions, mango, cashews and parsley. Refrigerate until rice has cooled.
- In a small bowl or bottle, mix together all the dressing ingredients.
- Blend the rice into the mango mixture. Pour the dressing over it, and blend well.
- Serve immediately or, for best taste, refrigerate 6-8 hours before serving.