Double Sesame Brown Rice Salad with Mango
Yield: 4 Servings  VG, VN, WF, GF, DF, SoF, EF

1 1/2 c Uncooked brown rice -- long or short-grain 1/2 ts Salt 1 tb Vegetable oil 3 tb Fresh lime juice (or to taste) 2 ts Oriental sesame oil

1 Garlic clove; pressed 1 1/2 c Diced mango (approximately -- 1 large fruit) 1/2 c Thinly sliced green onions 1 tb Finely chopped cilantro (optional) 2 ts Sesame seeds

Bring 3 1/4 cups water to a boil in a large, covered saucepan or skillet. Stir in rice and salt. Cover and reduce heat to low. Cook until rice is tender and water has been absorbed, about 40 to 45 minutes. Uncover and let cool to room temperature. Do not stir.

In a large bowl, whisk vegetable oil, lime juice, sesame oil and garlic until blended. Add rice, mango, green onions and cilantro, if desired. Toss to coat.

Toast sesame seeds in a small, dry skillet over low heat, stirring lightly, about 30 seconds to 1 minute or until just golden. (Watch carefully because seeds burn easily). Sprinkle seeds over the salad and serve at once.

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Last modified: April 09, 2002