{"id":22923,"date":"2015-09-02T06:53:33","date_gmt":"2015-09-02T11:53:33","guid":{"rendered":"http:\/\/ou.org\/life\/?p=22923"},"modified":"2017-04-06T01:05:47","modified_gmt":"2017-04-06T06:05:47","slug":"linda_gassenheimer_steak_mango_salsa_brown_rice_salad","status":"publish","type":"post","link":"https:\/\/www.ou.org\/life\/food\/recipes\/linda_gassenheimer_steak_mango_salsa_brown_rice_salad\/","title":{"rendered":"Steak with Mango Salsa and Brown Rice Salad"},"content":{"rendered":"

It\u2019s mango season! Ripe, sweet Florida mangos are at the height of their season and are available throughout the US. If you haven\u2019t tried a mango, this is the year to start. It\u2019s been a bumper crop. Mangos are second in popularity throughout the world to bananas and coconuts.<\/p>\n

Here\u2019s a great way to use them. Whip up a fresh mango salsa and spoon the salsa over a juicy steak. They make a colorful and delicious accompaniment for a juicy steak, roasted chicken for fish.<\/p>\n

It takes a few minutes to cut a mango into cubes. Here\u2019s an easy method. Stand the mango upright on the thick end and cut it in half on each side sliding the knife down the side of the stone. Run a large spoon around the edge of the flesh and scoop it out. Cut the pulp into 1\/4-inch pieces. Do this over a bowl to catch the juices.<\/p>\n

There are several types of quick-cooking brown rice. There\u2019s even one that cooks in 90 seconds in the microwave and it\u2019s very good. Use any type that fits your requirements and follow the instructions on the box. Plan 3\/4 cup cooked rice per person. Add the frozen peas a few minutes before the rice is cooked or simply defrost them and add to the rice after it is cooked. The recipe here is for 10-minute brown rice.<\/p>\n

This meal contains 652 calories per serving with 29 percent of calories from fat.<\/p>\n

Helpful\u00a0Hints<\/span>:<\/strong><\/h3>\n