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Wild Rice and Mango Summer Salad

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    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.

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    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

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    Wild Rice and Mango Summer Salad

    Directions

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