Best Wehani Rice And Mango Salad Recipes

Mango-Cucumber Rice Salad image

Provided by Food Network Kitchen

Time 1h

Yield 6-8 servings

Number Of Ingredients 13

Kosher salt
1 1/2 cups rice blend
1/4 cup quinoa, rinsed
Finely grated zest and juice of 1 lime
2 tablespoons peanut or vegetable oil
1 teaspoon sugar
Freshly ground pepper
1 cup chopped mango
1 cucumber, peeled, seeded and diced
1 red jalapeno, seeded and thinly sliced
2 scallions, thinly sliced
1/2 cup chopped fresh cilantro
1/3 cup chopped salted roasted peanuts

Steps:

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 the 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.

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:

Super Easy Swahili rice and beans (wali maharage) image

Provided by Caroline Mgawe

Time 15m

Number Of Ingredients 6

3 c whole-grain rice (cooked)
1 can(s) kidney beans, canned
1/8 c coconut milk, unsweetened
1 can(s) sweetcorn
1 tsp curry powder (mild)
1 tsp cinnamon (powder) (or 2 sticks)

Steps:

1. Use left-over rice, or cook the rice using the instructions on the pack (mine takes 1 cup rice, 2.5 cups water, 1 hour, stir occasionally)
2. Add the other ingredients and mix until everything is hot.
3. Enjoy! I tend to double the recipe because it tastes even better the next day. You can freeze it too.