Curried mango rice salad

Mangoes add sweet tropical flavour to this superb curried rice salad.

Recipe «Curried mango rice salad» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 1 1/2 cups white long-grain rice, 1/3 cup extra virgin olive oil, 1 brown onion, finely chopped, 1 1/2 tbsp mild curry powder, 2 mangoes, sliced , 2 Lebanese cucumbers, quartered lengthways, thickly sliced, 1/2 cup sultanas, 1 cup fresh coriander leaves , 2 tbsp lemon juice, 1/2 tsp caster sugar, Toasted natural sliced almonds, to serve.

Ingredients:

• 1 1/2 cups white long-grain rice 
• 1/3 cup extra virgin olive oil 
• 1 brown onion, finely chopped 
• 1 1/2 tbsp mild curry powder 
• 2 mangoes, sliced 
• 2 Lebanese cucumbers, quartered lengthways, thickly sliced 
• 1/2 cup sultanas 
• 1 cup fresh coriander leaves 
• 2 tbsp lemon juice 
• 1/2 tsp caster sugar 
• Toasted natural sliced almonds, to serve 

Instructions

1. Cook rice in a saucepan of boiling, salted water for 12 minutes or until tender. Drain well. Rinse under cold water. Drain. Cool.
2. Meanwhile, heat 1 tablespoon oil in a frying pan over medium heat. Add onion. Cook for 3 to 4 minutes or until tender. Stir in curry powder. Cook for 1 minute or until fragrant. Remove from heat. Transfer to a small bowl. Stand for 5 minutes to cool.
3. Place rice, mango, cucumber, sultanas and coriander in a large bowl. Add lemon juice, sugar and remaining oil to onion mixture. Season with salt and pepper. Stir to combine. Add to rice mixture. Gently toss until well combined. Sprinkle with almonds. Serve.