Mango, Cucumber And Rice Salad - cooking recipe

Ingredients

1/2 cup whole rice
1/4 black wild rice
finely grated zest and juice from one large lime
1 tablespoon soy oil
1/2 tablespoon Splenda sugar substitute
salt and pepper
1/2 cup diced mango (one medium sized)
1/2 cucumber, peeled, seeded and diced
2 scallions, thinly sliced
1/4 cup basil, thinly sliced (chiffonade)
1/4 cup roasted peanuts, chopped

Preparation

In a small pan, boil water. Salt and add both rices and mix well. Cook according to directions until just cooked. Remove from heat and rinse.
Mix lime zest, juice, oil, Splenda, salt and pepper to make vinegrette.
In medium bowl combine mango, cucumber, scallions, basil, rice, and peanuts. Toss with vinegrette, chill, serve and ENJOY!