Mango and Pineapple Rice Salad

Name: Mango and Pineapple Rice Salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6
Ingredients: Basmati rice 1 ½ cup; Mango (pulp) 1 cup; Pineapple baby (pulp) 1 ½ cup; Peas 1 cup; Red onions 1.4 oz; Feta cheese 5.3 oz; Extra virgin olive oil 2 tbsp; Chives to taste; Black pepper to taste; Mint to taste; Fine salt to taste

325

Calories per serving

Gluten Free
Vegetarian

Energy Kcal 325
Carbohydrates g 50.7
of which sugars g 10.3
Protein g 8.4
Fats g 9.8
of which saturated fat g 4.31
Fiber g 3.3
Cholesterol mg 17
Sodium mg 558

Difficulty: Easy
Prep time: 20 min
Cook time: 20 min
Serving: 6 persone
Cost: Average

PRESENTATION

Palm trees, white beaches, and a blue sea that blends with the sky! Who has never dreamed of the Tropics? Those breathtaking scenes of the world's most famous seaside resorts where you can escape for a completely relaxing vacation! Today, we want to transport you to one of these earthly paradises! Just close your eyes and savor a summer dish with a tropical flavor: mango and pineapple rice salad! A vegetarian reinterpretation of the classic summer dish along with a colorful and genuine dice of exotic fruits, making the Caribbean dream right on your plate! After a few hours in the refrigerator, this mango and pineapple rice salad will be perfectly chilled, and you can combat the high summer temperatures by enjoying a rich, decidedly fresh dish!

INGREDIENTS: Basmati rice 1 ½ cup (300 g); Mango 1 cup (250 g) - (pulp); Pineapple 1 ½ cup (200 g) - baby (pulp); Peas 1 cup (150 g); Red onions 1.4 oz (40 g); Feta cheese 5.3 oz (150 g); Extra virgin olive oil 2 tbsp (25 g); Chives to taste; Black pepper to taste; Mint to taste; Fine salt to taste

Preparation

How to prepare Mango and Pineapple Rice Salad

To prepare the mango and pineapple rice salad, start by cooking the rice. Pour it into plenty of salted boiling water and cook it according to the package instructions 1. Then drain it 2 and let it cool at room temperature 3.

Meanwhile, take care of the fruit. Peel the mango 4, then cut it into strips and finally into cubes of about 1/2 inch 5. Collect and set aside in a container 6.

Move on to cleaning the pineapple: remove both ends of the pineapple and then peel and remove any residues 7. Cut it in half lengthwise to get two halves 8, and continue cutting lengthwise again until you get 8 parts in total 9

Remove the central part 10, which is harder, and then place the slices on the cutting board. This way, you will be able to obtain small triangles by cutting transversely 11; pour the triangles into a container as well 12.

Clean the red onion 13 and cut it into slices about 1/2 inch thick 14. Finally, cut the thick slices into halves or thirds 15.

In a skillet, pour some extra virgin olive oil along with the onions 16 and let them sizzle for a few moments. Then add the peas 17 and a few tablespoons of water to extend the cooking time 18. It will take about ten minutes, just enough time to tenderize them a bit. Cooking the onion will soften the flavor; if you prefer a stronger taste, do not cook it. If you are using frozen peas, let them thaw in hot water for about ten minutes before cooking.

As soon as the rice and peas are well chilled, combine them 19. Then add the mango cubes 20 and the pineapple triangles 21,

Cut some chives with scissors 22. Finally, cut the feta into cubes 23 and add them to the rice salad along with a pinch of ground black pepper 24.

Mix all the ingredients well 25. If you want an original way to serve it, spoon the rice salad into glass jars; you will get 6 jars using 12-14 oz capacity ones 26. Finally, place them in the refrigerator, garnishing each jar with some fresh mint 27. After a few hours in the refrigerator, your mango and pineapple rice salad will be ready to enjoy!