I recently saw a commercial for this cereal (which was very funny, by the way) so I thought I’d give it a try. I haven’t had cereal in a long time and this promised to taste like brown sugar and honey clusters. Really, what more could a girl want? I have to say, while this cereal does LOOK like sawdust and is rather unappealing the flavor of it is shocking! The little flakes are so brown sugary and the little sawdust clusters really do taste honey-like. It’s funny how unappealing the cereal looks but it is really delicious!
And just last night I had another first. I cooked with a mango. I’ve had mango in the past and it always seems to taste soapy. I was afraid the mangos I chose were too soft, but since I was using them that evening, I took the chance. These bright orange meat fruits were so juicy and sweet I could hardly take it. I struggled a bit with how to get the core out (what the heck does the core look like anyway?) and then just cut it like I would an avocado. So with the chopped mango, I made Mango Rice Salad with Grilled Shrimp. The rice salad was YUMMY and beautiful! It had rice, mango, red peppers, shredded carrots, green onions and lime juice. It tasted so fresh and sweet. The shrimps (and chicken) were marinated in a curry paste. They tasted good too but the paste was a little too much. I think next time I’ll just sprinkle some curry, cumin, red pepper and ginger onto the skewers rather than marinating them. But the spice and the sweet salad was lovely. Here is the full recipe. Enjoy!
Mango Rice Salad with Grilled Shrimp
Yield 6 servings (serving size: 2 skewers and about 1 cup salad)
1 tablespoon minced fresh garlic
1 tablespoon minced peeled fresh ginger
1 tablespoon low-sodium soy sauce
4 teaspoons curry powder
1/8 teaspoon ground red pepper
1/8 teaspoon ground cumin
1 1/2 pounds medium shrimp, peeled and deveined (about 36 shrimp)
2 cups water
2/3 cup light coconut milk
1 1/4 cups uncooked long-grain rice
3/4 cup shredded carrot
2 cups diced peeled mango (about 2 mangoes)
1 1/2 cups diced red bell pepper
1/2 cup sliced green onions
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh parsley
2 tablespoons fresh lime juice
1/2 teaspoon salt
Cilantro sprigs (optional)
Combine first 6 ingredients in a medium bowl. Add shrimp; toss to coat. Cover and chill 1 hour.
Bring water and coconut milk to a boil in a medium saucepan; add rice. Cover, reduce heat, and simmer 15 minutes or until the liquid is absorbed. Add carrot and next 7 ingredients (through salt); toss gently to combine.
Prepare grill or grill pan to medium-high heat.
Thread 3 shrimp onto each of 12 (6-inch) skewers. Place skewers on grill rack or grill pan coated with cooking spray; grill 3 minutes on each side or until shrimp are done. Serve skewers over salad. Garnish with cilantro sprigs, if desired.