Wild Rice and Mango Summer Salad

This refreshing Thai-inspired salad is simple to prepare and pairs well with grilled chicken. If mangoes are unavailable, segmented oranges can be substituted to make a zesty citrus variation.

Ingredients

5 cups (1.2 L) cooked wild rice, well drained and cooled
2 ripe mangoes, cubed
1/2 cup (125 mL) red pepper, diced
1/2 cup (125 mL) red onion, finely diced

Dressing

2 Tbsp (30 mL) lemon juice
1 Tbsp (15 mL) honey
4 Tbsp (60 mL) light sesame oil (not toasted)
1 clove garlic, minced
1/2 tsp (2.5mL) chili flakes
1 tsp (5 mL) salt
1/2 cup (125 mL) peanuts, chopped and lightly toasted

Method

Combine rice, mangoes, pepper, and onion in serving bowl. In a small bowl, whisk together dressing ingredients. Pour over salad and gently stir to combine well. Just before stirring, fold in the toasted peanuts.

Serves 6.

(from wildrice.mb.ca/recipes.html)

source:"Rice Bran", alive #295, May 2007