Salade de riz à la mangue et au concombre

Ingrédients

• 1 1/2 cups rice blend (I used a blend of brown and wild rice)
• 1/4 cup quinoa
• Grated zest and juice from 1 lime
• 2 T neutral-flavored oil, like avocado
• 1 teaspoon honey
• Freshly ground pepper
• 1 mango, peeled, pitted, and diced
• 1 cucumber, peeled, seeded, and diced (or 1/2 of an English cucumber)
• 1 jalapeno, seeded and thinly sliced
• 2 green onions (scallions), thinly sliced
• 1/2 cup chopped fresh cilantro
• 1/3 cup sliced almonds or other type of chopped nuts

Préparation

1. 1

   Bring a large saucepan of water to boil...: Bring a large saucepan of water to boil over high heat. Add about 2 T of salt to the water, then add the rice.

2. 2

   Cook for about 15 minutes, then add the...: Cook for about 15 minutes, then add the quinoa to the water. Cook for an additional 15 minutes or so until the rice and quinoa are tender.

3. 3

   Drain and and rinse under cold water until...: Drain and and rinse under cold water until grains have cooled. Shake off excess water.

4. 4

   Meanwhile, whisk the lime juice and zest, oil,...: Meanwhile, whisk the lime juice and zest, oil, sugar, 1 teaspoon of salt, and pepper to taste in a large bowl.

5. 5

   Add the rice mixture, mango, cucumber, jalapeno, green...: Add the rice mixture, mango, cucumber, jalapeno, green onions, and nuts and toss to combine. Season with additional salt if necessary.