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.

Wild Rice Salad with Mango

 

 

 

 

 

 

 

 

Preparation time: 10 minutes
Cooking time: 1 hour
Quantity: Serves 5 - 6

If you wish to print this recipe just press Ctrl + P on your keyboard.
It will print nicely minus all the un-wanted words and images.

 

For U.S. measurements and oven temperatures please use this Quantity Conversion Chart

 

Ingredients:

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

Dressing:
1/2 tablespoon lime juice
2 tablespoons mild flavoured oil
1 teaspoon finely chopped garlic
1/2 teaspoon soy sauce
Pepper to taste

 

Method:

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

 

Food Facts:

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.

 

 

For more great recipes please visit the main Recipes Index