1 cup brown basmati rice

2½ cups water

1 Tbsp. fresh lime juice

1 medium-size mango

3 scallions, chopped finely

½ cup fresh Italian parsley, chopped

2 Tbsp. extra-virgin olive oil

1 tsp. garlic, minced

1 small head romaine lettuce, chopped


Heat the water and rice to a boil in a large saucepan. Cover and simmer for
45–50 minutes, or until the rice is tender. Drain any excess water and put the rice
in a large bowl.

Whisk together lime juice, garlic, and olive oil in a small bowl. Stir into the rice and refrigerate 30 minutes, or until the rice has cooled.

Peel the mango, remove the seed, and dice. Stir the mango, scallions and parsley into the chilled rice, mixing well. Serve on a bed of chopped lettuce.

Suggestions: for a colorful dish, substitute a blend of light and dark brown rice for the
basmati rice.

Also, you can substitute 2 ripe peaches or nectarines for the mango.


Yield:               5 cups

Prep Time:      10 minutes

Cook Time:     2 hours

Difficulty:        2


Nutrition Facts

Calories           227

  Fat Calories   64

Total Fat         7.1g

  Saturated Fat            0.9g

Cholesterol     0mg

Sodium           14.7mg

Total Carbohydrate   39g

  Dietary Fiber 3.1g

Sugars           7.8g

Protein           4.1g