Calming Rice n Mango Salad

A great dish to serve at the negotiation table. Serves 4

  • 1 cup Dark Brown Rice
  • 1 cup Black Rice
  • 4 cups Water
  • 3-4 large Mangoes, peeled, sliced, and cut into bite-size pieces
  • 1/2 teaspoon Toasted Coconut (or 1/4 cup coconut milk)
  • 1/4 teaspoon Green Onion
  • 1/4 teaspoon Pickled Ginger
  • 1/4 teaspoon Cilantro
  • Sesame Ginger Vinaigrette
    1. Combine brown rice, water, and a pinch of salt in a saucepan and bring to a boil. Cover and lower heat to low and simmer for 45 min.
    2. Take it off the heat and pour in the maple syrup/brown rice syrup and coconut milk and fluff the rice. Cover and let sit for about 20 minutes. Serve with mangoes and a sprinkling of sesame seeds (if you so desire).ecipe for the Sesame Ginger Vinaigrette Dressing


    • 1/2 cup Rice Wine Vinegar
    • 1/4  cup orange juice
    • 2  tablespoons (or 2 teaspoons) minced fresh ginger
    • 2  tablespoons Soy Sauce
    • 4  teaspoons Olive Oil / Canola Oil
    • 2  teaspoons sesame oil
    • 2 teaspoons sesame seeds, toasted
    • 1 tablespoon Cilantro
    • 1/4  cup thinly sliced Green Onions
    • 1/2 teaspoon Dijon Mustard
    • 2  tablespoons Sugar (or 1/4 cup maple syrup/brown rice syrup)
    • 1/4 teaspoon Salt
    • 1/4 teaspoon Pepper 


    Combine first 3 ingredients in a medium bowl, stirring with a whisk until smooth. Stir in green onions and the remaining ingredients. Chill vinaigrette in an airtight container for 2 hours.

    Whisk 2 tablespoons vegetable oil, 1 teaspoon ginger, lime juice, and soy sauce in another bowl. Add rice, mango, and onions; toss well. Cover rice salad; let stand at room temperature.

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