Mango Basmati Rice Salad


1 cup basmati rice
1 inch piece of fresh ginger, peeled and smashed
Kosher salt
1/2 lb green beans, trimmed
1/2 small red onion, chopped
1/4 cup mint leaves, cut in thin stripes
1 fresh mango, peeled, pitted, chopped
Olive oil
Juice of 1/2 lemon


Put rice in 1 1/4 cup of water with 1/2 teaspoon of salt and smashed ginger. Bring to a boil, then reduce heat to low, cover and cook for 12 to 13 minutes, without lifting the lid.
Remove rice and spread out on a sheet pan and allow to cool. Discard ginger.
Bring a pot of salted water to boil and add green beans and cook for about 3 minutes. Add beans to ice water bath - this will stop the cooking and keep their bright color. Drain, cut green beans in half. Mix together the rice, green beans, onion, mint, mango and drizzle with olive oil. Squeeze lemon juice and combine well. Adjust seasoning with salt if necessary.


This recipe from Tyler Florence is a great summer salad that pairs well with shrimp and any fish.


4 to 6


Thursday, June 28, 2012 - 9:00am

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