Wehani Rice And Mango Salad

Recipe Ingredients

1 cup	160g / 5.6oz	Raw Wehani rice
2 1/2 cups	592ml	Water
		Salt - to taste
		Freshly-ground black pepper - to taste
1		Citrus Dressing - see * Note
2		Ripe mangoes - peeled, seeded,
		And diced
1		Watercress - stems trimmed

Recipe Instructions

* Note: See the "Citrus Dressing" recipe which is included in this collection.

In a medium sauce pan, over high heat, bring the rice and water to a boil. Lower the heat, cover and cook gently for about 40 minutes or until the rice has absorbed the liquid. Drain and transfer to a shallow bowl to cool to room temperature.

When cooled to room temperature combine the cooked rice with the citrus dressing and season with salt and pepper. Right before serving toss the salad with the mangoes and watercress leaves.

This recipe yields 4 servings.

Source:
COOKING MONDAY TO FRIDAY with Michele Urvater - From the TV FOOD NETWORK - (Show # MF-6700 broadcast 05-30-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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