SW Veg--Black Bean-Saffron Rice Salad with Mango-Habanero Vinaigrette

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* Exported from MasterCook *

 

Black Bean-Saffron Rice Salad with Mango-Habanero Vinaigrette

 

Recipe By :Southwestern Vegetarian, Stephan Pyles

Serving Size : 6 Preparation Time :0:00

Categories : Southwestern Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons olive oil

1/2 onion -- finely diced

2 cloves garlic -- minced

1 cup raw basmati rice

1 1/2 cups vegetable stock

salt to taste

1/4 teaspoon saffron threads

1 cup cooked black beans -- cooled

1/2 red onion -- diced & blanched for 1 minute

1 small red bell pepper -- seeded & diced

2 jalapeno chile peppers -- seeded & minced

1 tablespoon chopped fresh cilantro

1 tablespoon chopped fresh oregano

1/2 cup Mango-Habanero Vinaigrette

 

 

In a saucepan with a lid, heat the olive oil. uncovered, until lightly smoking.

Add the diced onion and saute for 1 minute over medium-high heat. Add the

garlic and saute for 1 minute longer. Add the rice and stir until coated. Add

the stock, salt, and saffron and bring to a boil. Reduce the heat to a simmer,

cover the pan, and cook until the rice has absorbed the liquid, about 15

minutes. Remove from the pan and spread out evenly on a cookie sheet.

Refrigerate until cool.

 

Transfer the cooled rice to a mixing bowl and add the beans, red onion, bell

pepper, chiles, cilantro, and oregano. Mix together well, add the vinaigrette,

and combine thoroughly. Season with salt and serve at room temperature. This

salad can be made one day ahead.

 

S(ISBN):

" 0-609-60118-0 "

Copyright:

" 2000 "

 

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Per Serving (excluding unknown items): 228 Calories; 15g Fat (56.7% calories

from fat); 5g Protein; 21g Carbohydrate; 5g Dietary Fiber; 1mg Cholesterol;

409mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit;

3 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Mango-Habanero Vinaigrette

 

Recipe By :Southwestern Vegetarian, Stephan Pyles

Serving Size : 0 Preparation Time :0:00

Categories : Southwestern Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 clove garlic -- peeled & minced

1/2 shallot -- peeled & minced

1 ripe mango -- peeled, pitted & diced

1 habanero chile -- seeded & minced

2 tablespoons freshly squeezed lemon juice

6 tablespoons olive oil

2 tablespoons corn oil

1 tablespoon chopped fresh cilantro

1 tablespoon chopped fresh mint

salt to taste

 

In a blender, place the garlic, shallot, mango, habanero, and lemon juice and

puree until smooth. Gradually add the olive oil and corn oil while the motor is

running. Stir in the cilantro and mint and season with salt. Keeps,

refrigerated, up to one week.

 

S(ISBN):

" 0-609-60118-0 "

Copyright:

" 2000 "

Yield:

" 1 cup "

 

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Per Serving (excluding unknown items): 1113 Calories; 109g Fat (85.2% calories

from fat); 2g Protein; 41g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 8mg

Sodium. Exchanges: 1/2 Vegetable; 2 1/2 Fruit; 21 1/2 Fat.

 

NOTES : One of the great combinations of tropical ingredients is mango and

habanero chile, and it's one that is seen more and more in today's cooking.

here, the tropical fruitiness of the ripe mango is balanced by the acidity of

the lime and the spiciness of the habanero. Use this vinaigrette with a black

bean and avocado salad for a dish of complex and pleasing flavors.

 

Karen's Note: Although the above note from the cookbook refers to lime in the

recipe, the recipe itself lists lemon juice in the ingredients and directions.

Nutr. Assoc. : 0 0 4088 0 3378 0 0 0 0 0