1 1/2 cups rice blend (I used a blend of brown and wild rice)
Grated zest and juice from 1 lime juice from one lemon
2 T neutral-flavored oil, like grapeseed oil
1 tsp raw sugar, honey, or agave nectar
Freshly ground pepper
1 mango, peeled, pitted, and diced
1 cucumber, cut with cone #3
Grated zest and juice from 1 lime juice from one lemon
2 T neutral-flavored oil, like grapeseed oil
1 tsp raw sugar, honey, or agave nectar
Freshly ground pepper
1 mango, peeled, pitted, and diced
1 cucumber, cut with cone #3
1 bunch of kale chiffinode
1 jalapeno, seeded and thinly sliced
2 green onions (scallions), thinly sliced
1/4 cup chopped fresh cilantro or basil
1/3 cup sliced almonds or other type of chopped nuts
In 5qt start cook rice medium click low. Add about 2 T of salt to the water. Cook for about 35 minutes. Meanwhile, whisk the lime & lemon juice and zest, oil, sugar, 1 tsp of salt, and pepper to taste in a large bowl. Add the rice mixture, kale, mango, cucumber, jalapeno, green onions, and nuts and toss to combine. Season with additional salt if necessary.
1 jalapeno, seeded and thinly sliced
2 green onions (scallions), thinly sliced
1/4 cup chopped fresh cilantro or basil
1/3 cup sliced almonds or other type of chopped nuts
In 5qt start cook rice medium click low. Add about 2 T of salt to the water. Cook for about 35 minutes. Meanwhile, whisk the lime & lemon juice and zest, oil, sugar, 1 tsp of salt, and pepper to taste in a large bowl. Add the rice mixture, kale, mango, cucumber, jalapeno, green onions, and nuts and toss to combine. Season with additional salt if necessary.
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