Recipes Nugget Markets Signature Recipes
Rice Salad with Rhubarb & Mango
- Prep time
- 15 minutes PT15M
- Cook time
- 20 minutes PT20M
- 4 servings
Tangy rhubarb, sweet mango and toasted cashews add just the right balance of flavors and textures to this bright rice side.
- 1 cup basmati rice
- 1½ cups water
- 1 stalk rhubarb, sliced thin
- ¾ cup diced mango
- ½ cup bias cut scallions
- 2 tablespoons chopped cilantro
- ⅓ cup cashews, toasted and chopped
- 2 tablespoons dry currants
- 2 limes, juiced
- ½ teaspoon minced ginger
- 1 tablespoon rice vinegar
- ¼ teaspoon salt
- 1 tablespoon sugar
- ½ cup olive oil
Rinse rice under running water until the water is clear. Add rice and 1½ cups water to a sauce pot, bring to a simmer and cover. Cook over low heat for approximately 20 minutes, until the water is absorbed and the rice is tender. Fluff rice with a fork and transfer to a container to cool.
When the rice is cool, add rhubarb, mango, scallions, cilantro, cashews and currants.
In a small work bowl, mix together lime juice, ginger, rice vinegar, salt and sugar, then whisk in the olive oil.
Pour dressing over the rice and mix until well combined.