Rice salad with cucumbers and mango – a detailed recipe preparations. Nutritional value of one serving: (total 6 – 
Calories 288, total fat 10 g, saturated fat 1.5 g, protein 8 g, carbohydrates 48 g., fiber 5 g., cholesterol 0 mg., sodium 147 mg., сахар 6 г. 
Photo of the dish: КонPulos Time: 1 hour. Difficulty: easy Servings: 6 – 8 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1.5 tbsp. white and wild long grain rice, rinse
- 1/4 Art. rinse quinoa
- Finely grated zest and 1 lime juice
- 2 tbsp. l peanut or vegetable oil
- 1 tbsp. chopped mango
- 1 cucumber, peel, and cut into cubes
- 1 jalapeno red pepper, peel and chop finely sliced
- 2 green onions, finely chopped
- 1/2 tbsp. chopped cilantro
- 1/3 Art. crushed salted roasted peanuts
- Salt, freshly ground pepper
- 1 tsp Sahara
Recipes with similar ingredients: rice, long grain rice, mango, quinoa, nuts, Peanuts, Peanut butter, cucumbers, peppers jalapenos, green onions, cilantro, chili peppers
Recipe preparation:
- Bring a pot of salted water to a boil, add rice and cook over medium heat until cooked, about 25 – 35 minutes. Drain and rinse.
- Meanwhile, cook in another pot of salted water Quinoa, approximately 12 minutes. Drain and rinse.
- Stir in a large salad bowl lime juice and zest, vegetable butter, sugar and pepper. Add rice, mango, cucumber, pepper jalapenos, chives, cilantro, peanuts, mix and salt over to taste.
