Wild Rice and Mango Salad

Here is my lunch for the next couple days, I will add the nuts right before I eat it!

Wild Rice and Mango Salad

1  cup raw wild rice

1 large mango

1/4  cup dried cranberries soaked in hot water

1  cup toasted pecan halves or pieces or sliced almonds

1 cup  mint or parsley leaves (optional tastes fine without)

5 green onions, at least half of the tops included or 1/2 of a large shallot, finely minced

4 sprigs rosemary  (2 t. minced)

1 t. fine sea salt

1 t. cracked pepper

dressing:  1/2 of a juicy orange, some orange zest, 1 tablespoon rice vinegar, 2-3 tablespoons extra virgin olive oil (I used Blood Orange olive oil from roundpond.com)

If you want you could use the whole orange, see how “juicy” the salad is and just add over the salad  before serving.

cooking wild rice

Rinse rice in collander and put in heavy bottom pot. Add 3 C. cold water + 2 t. sea salt. Bring to a boil, cover and simmer for 45 minutes until kernels are tender, but slightly crunchy, partially puffed open.

Important: when the rice has been simmering for 35 minutes, check and see how close the kernels are to being the correct texture —  again, tender, slightly crunchy, partially puffed. ** Don’t over cook or rice will be mushy and not nearly as tasty.

When rice is ready, pour into colander and drain. Toss in a bowl with stir in mixed dressing, salt, pepper and drained dried cranberries.Set aside, uncovered, and cool to room temp.

– rest of ingredients

Nuts – spread in an oven proof pan toast pecans in a 325 degree oven until they are aromatic and crisp. Watch closely as they will darken quickly and easily burn.

Mango -peel  mango and cut flesh into medium slivers or chunks.

Green onion or shallot and mint – fine dice

Rosemary – minced

Add all ingredients to rice and adjust seasoning if needed,  adding more Vinaigrette, salt and pepper.


*substitute:  fresh or dried cherries, apricots or peaches for dried cranberries (or use fresh fruit combinations in the summer)

*substitute: fresh peach slices or melons for fresh mango or a combination of all

*substitute:  toasted pine nuts for pecans

*substitute: other vinaigrettes of choice

Other Hints:

*rice and be cooked and refrigerated 2 days in advance; be sure and add the  vinaigrette, cranberries, salt and pepper while the rice is still hot or warm, then refrigerate

*entire salad can be prepared 1 day in advance — even better!  Add the pecans a few hours before serving so they will hold their “crunch”

*hot wild rice ~ add dried fruit, such as cherries, cranberries, apricots, peaches, etc. (rather than fresh fruit), heat and serve


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