Author Jean Morrison
Wild Rice Salad with Mango
This is a wonderful, special occasion dish. The black, wild rice looks stunning with the reds and yellows of the other ingredients. Black wild rice is more expensive than normal rice but the recipe can still be done with white rice. Nowadays black rice is available in the major supermarkets.
Cooking time: 1 hour
Quantity: Serves 5 - 6
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1 cup black wild rice
1/2 cup frozen corn kernels
1/2 cup frozen peas
1 punnet baby tomatoes, halved
1 mango, skinned and chopped into cubes
1/2 cup salted peanuts
2 spring onions, finely sliced
1/2 tablespoon lime juice
2 tablespoons mild flavoured oil
1 teaspoon finely chopped garlic
1/2 teaspoon soy sauce
Pepper to taste
Bring rice to the boil, cook 5 minutes and drain. Put the rice back into the pan add boiling water which is lightly salted and cook for 40 - 45 minutes till tender.
Add peas and corn, return to the boil and cook for a further 5 minutes. Drain well and cool.
Place dressing ingredients in a small jar and mix well. When the rice is cold, add the remaining ingredients plus the dressing. Toss lightly and serve. Serves 5 - 6
Mangoes are rich in vitamin C and beta carotene. They are also reputed to cleanse the blood. Never burn mango leaves or branches. The toxic fumes can cause serious irritation to the eyes and lungs. Be very careful of the stem end of mangoes if any part of the branch or leaf is attached, as the sap can cause allergic reactions.
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