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Gallery Romaine with Roast Beef and Mango Recipe Summary prep: 20 mins total: 1 hr Servings: 4
Ingredients Ingredient Checklist 2 tablespoons canola oil 2 teaspoons chili powder 1 1/2 cups brown rice 1 teaspoon salt 4 ounces thinly sliced romaine lettuce, (about 3 cups) 1 mango, thinly sliced 12 thin slices leftover Roast with Potatoes 3 tablespoons fresh lemon juice
Cook’s Notes A ripe mango is firm with some give. Before slicing, peel with a vegetable peeler or paring knife. Place peeled mango on its narrow side and, using a sharp knife, cut to each side of the pit, slicing off as much flesh as possible. Reserve the pit for its juice. Slice the mango crosswise, not lengthwise.
Gallery Romaine with Roast Beef and Mango
Recipe Summary prep: 20 mins total: 1 hr Servings: 4
Gallery
Romaine with Roast Beef and Mango
Romaine with Roast Beef and Mango
Romaine with Roast Beef and Mango
Recipe Summary prep: 20 mins total: 1 hr Servings: 4
Recipe Summary
prep: 20 mins total: 1 hr
Servings: 4
prep: 20 mins
total: 1 hr
prep:
20 mins
total:
1 hr
Servings: 4
4
Ingredients
Ingredients
- 2 tablespoons canola oil 2 teaspoons chili powder 1 1/2 cups brown rice 1 teaspoon salt 4 ounces thinly sliced romaine lettuce, (about 3 cups) 1 mango, thinly sliced 12 thin slices leftover Roast with Potatoes 3 tablespoons fresh lemon juice
Directions
In a medium saucepan, heat 1 tablespoon canola oil over medium-high. Add chili powder and rice, stirring until rice is coated, 1 to 2 minutes. Add 3 1/2 cups water and salt; bring to boil. Cover, and reduce heat; simmer until rice absorbs liquid, 35 to 40 minutes. Cool completely.
In a bowl, combine rice, romaine lettuce, mango, eye of round slices, and lemon juice. Squeeze mango pit over salad; add remaining tablespoon canola oil. Toss to combine. Serve.
Cook’s Notes A ripe mango is firm with some give. Before slicing, peel with a vegetable peeler or paring knife. Place peeled mango on its narrow side and, using a sharp knife, cut to each side of the pit, slicing off as much flesh as possible. Reserve the pit for its juice. Slice the mango crosswise, not lengthwise.
Cook’s Notes
A ripe mango is firm with some give. Before slicing, peel with a vegetable peeler or paring knife. Place peeled mango on its narrow side and, using a sharp knife, cut to each side of the pit, slicing off as much flesh as possible. Reserve the pit for its juice. Slice the mango crosswise, not lengthwise.
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All Reviews for Romaine with Roast Beef and Mango
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Romaine with Roast Beef and Mango
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
