CookEat Recipe
Sweetcorn and Mushroom Rice Salad with Mango
Cold brown rice, sweetcorn, button mushrooms and mango are tossed with lettuce and basil vinaigrette, with lime wedges alongside.
Method
Steps
Step 1
Weigh brown rice dry. Rinse it, bring the measured 1000 ml water to a boil in a saucepan, add rice and simmer for the full package time, usually 25–40 minutes, until tender. Drain thoroughly.
Step 2
Spread cooked rice in a shallow container and refrigerate promptly, loosely covered, until at or below 4°C, approximately 45–60 minutes. Close the container once cold.
Step 3
While rice chills, use canned sweetcorn weighed after draining. Wash and dry cultivated button mushrooms, lettuce and basil; thinly slice mushrooms and shred lettuce. Peel and stone mango, dice the flesh and reserve a small handful. Cut washed lime into wedges.
Step 4
Whisk all oil and vinegar with torn basil.
Step 5
Toss cold rice, sweetcorn, mushrooms, lettuce and remaining mango with dressing. Top six side portions with reserved mango and serve with lime wedges.
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