realistic recipes for a nutritious kitchen

Mango And Chickpea Brown Rice Salad

Mango & Brown Rice Salad

Mango & Brown Rice Salad – Clean & Delicious®

You’ve gotta love a quick meal that comes together with no plan.   Just a few random ingredients hanging around the kitchen and voila, you’ve got a clean & delicious meal ready to go.
I had the standard bin of brown rice in the fridge (I always make a bunch of rice, quinoa, barley, or whatever grain excites me on Sundays and leave a big container in the fridge for a quick head start ingredient during the week), a pre-cut mango that I diced up while making Katie some mango puree, and of course beans in the pantry.  SO, when I needed a quick side dish to serve with dinner, this dish practically made itself.  I gotta tell you guys… ever since Katie joined the family (can you believe she’ll be seven months in just a few days?)
Katie Smile.jpg

I’m finding that the less ingredients a recipe calls for the better. Perhaps I should call the blog, “clean, simple, and practically-no-ingredients-necessary!) because this seems to be my new favorite theme.

Sometimes less is more… using less ingredients really gives each flavor a chance to shine (all while saving you time in the kitchen!).

I served this as a side dish with dinner but you could easily make it a meal of its own by adding a little chicken or fish.

Mango And Chickpea Brown Rice Salad

Yield: Serves 4

Prep Time: 10 minutes

Cook Time: 0 minutes

Total Time: 10 minutes

Ingredients:

  • 5 scallions, thinly sliced
  • 1 clove of garlic, crushed
  • ¾ cup of chickpeas
  • ½ cup of diced mango
  • Zest and juice of ½ a lime*
  • 1 ½ cups of COOKED brown rice
  • Salt to taste

Directions:

In a large bowl, combine scallions, garlic, chickpeas, mango, lime juice, and some salt.  Stir everything together.

Gently toss in brown rice until everything is combined.  Taste for seasonings and serve.  Enjoy!

Serves 4.

*You may need a little more or less limejuice depending on how juicy your lime is.

Nutritional Analysis

Nutrients per ¾ cup: Calories: 136; Total Fat: 0.9g; Saturated Fat: 0.2g; Cholesterol: 0mg; Sodium: 47mg; Carbohydrate: 29.4g; Dietary Fiber: 4.5g; Sugars: 3.3g; Protein: 4.2g

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5 Responses to “Mango And Chickpea Brown Rice Salad”

  1. #
    1
    Cyndi — January 13, 2010 @ 4:49 am

    I have all of the ingrediants so guess what we’re having for lunch?

    Katie’s enthusiasm shines right through the screen – she’s a doll!

  2. #
    2
    Danica — January 13, 2010 @ 8:49 am

    D’lish!!! I LOVE fruity rice dishes. This would be awesome with some simple grilled chicken. Thanks for the recipe and Katie always makes me smile – she’s adorable :)

  3. #
    3
    Sandy — January 13, 2010 @ 11:40 pm

    Yum Dani!!!
    Thanks for continuing to provide delicious, innovative and healthy recipes – even with a 7 month old!!! Well done. As you know we have a similar interest, so I have referred a number of people to your site. I also put up a link today on my FB to your site. Hope you get some more fans and followers!

    Cheers, Sandy xxxx

  4. #
    4
    Clara — January 21, 2010 @ 1:10 pm

    Katie sure is cute. Photogenic like her mom.
    I’m going to incorporate your idea of having a weekly grain cooked up and ready to go. Just that simple idea has wheels spinning in my head. So simple, yet I think it could revolutionize my meals! Thanks for the idea and showing how well it worked out with this dish.

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    5
    Susan — May 25, 2014 @ 6:19 pm

    Love it! Thank you Dani! I added a little extra lime and cilantro, then served it with Chilean Sea Bass and broccoli rabe in a balsamic reduction!

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