CookEat Recipe
Mango and Mushroom Rice Salad
Cold brown rice, mango, raw button mushrooms, cucumber and radishes are tossed with a spicy basil vinaigrette.
Method
Steps
Step 1
Weigh brown rice dry, rinse and simmer in the measured 1500 ml boiling water in a saucepan for the full package time, usually 25–40 minutes, until tender. Drain thoroughly.
Step 2
Spread rice in a shallow container and refrigerate promptly, loosely covered, until at or below 4°C, approximately 45–60 minutes. Close once cold.
Step 3
Peel and stone mango and dice its flesh. Wash and dry cultivated button mushrooms, cucumber, radishes and basil. Thinly slice mushrooms and radishes, dice cucumber and tear basil.
Step 4
Whisk all measured olive oil and vinegar with chilli powder and basil. Toss cold rice, mango, mushrooms, cucumber and radishes with dressing. Rest for 2 minutes and serve four side portions; all vinegar is already in the dressing.
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Cooked 3 times