Name: Curried mango rice salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 1
Ingredients: 300.00 gm white long-grain rice; 75.08 gm extra virgin olive oil; 1 brown onion, finely chopped; 15.00 gm mild curry powder; 2 mangoes, sliced; 2 Lebanese cucumbers, quartered lengthways, thickly sliced; 85.00 gm sultanas; 250.00 ml fresh coriander leaves; 42.00 gm lemon juice; 2.50 gm caster sugar; Toasted natural sliced almonds, to serve

Curried mango rice salad

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Prep Time:
20 minutes

Cook Time:
20 minutes

Total Time:
40 minutes

Tropical mango enhances delicious curried rice salad.

Ingredients:

300.00 gm white long-grain rice
75.08 gm extra virgin olive oil
1 brown onion, finely chopped
15.00 gm mild curry powder
2 mangoes, sliced
2 Lebanese cucumbers, quartered lengthways, thickly sliced
85.00 gm sultanas
250.00 ml fresh coriander leaves
42.00 gm lemon juice
2.50 gm caster sugar
Toasted natural sliced almonds, to serve

Instructions:

Boil rice in salted water for 12 minutes until tender. Drain and rinse under cold water to cool.
Heat 1 tablespoon of oil in a frying pan over medium heat. Add onion and cook until tender, about 3 to 4 minutes. Stir in curry powder and cook until fragrant, about 1 minute. Remove from heat and transfer to a small bowl. Let it stand for 5 minutes to cool.
Combine rice, mango, cucumber, sultanas, and coriander in a large bowl. Mix in lemon juice, sugar, and remaining oil with the onion mixture. Season with salt and pepper. Stir well to incorporate. Add this mixture to the rice. Gently toss until fully mixed. Top with almonds before serving. Enjoy!

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