|You can serve the steak atop the salad…|
|Or make the salad all by itself…either way, these dishes are terrific!|
|I highly recommend my new Made-in-America
Chef’s Design stovetop grill pan and griddle from
Wisconsin Aluminum Foundry in Manitowoc WI.
1 cup basmati rice
1-inch piece of ginger, peeled and smashed with the flat side of a large knife
½ lb. tender green beans, trimmed
½ small red onion
¼ cup cashews
¼ cup fresh mint leaves
1 fresh mango, peeled, pitted and chopped
2 Tbs. extra-virgin olive oil
Juice of ½ lemon
Freshly ground black pepperPut the rice in a saucepan with the ginger, 2 cups of water, and 1 ½ tsp. salt and bring to a boil over medium heat. Give the rice a stir, take the rice off the stove, cover, and let sit for 15-20 minutes without lifting the lid. Spread the cooked rice out on a baking sheet and let it cool to room temperature. Discard the ginger.Bring a large pot of highly salted water to a boil for the beans. Fill a large bowl with ice water and add enough salt to make it taste lightly salted. Add the beans to the boiling water and cook until just tender, about 3 minutes. Drain, then refresh in the ice water bath to keep the bright green color, and drain well again. Cut the beans in half crosswise on the diagonal.
Put the onion half, cashews and mint on a cutting board and coarsely chop them all up. Combine the rice and green beans in a big bowl and add the chopped onion mixture. Add the chopped mango, olive oil and lemon juice and toss gently. Taste for seasoning.