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
Wild Rice and Mango Summer Salad
alive Editorial
