Wild Rice and Mango Salad
Servings 6 servings
Calories 281kcal
Ingredients
Salad
- 1¼ cups wild rice 300 ml
- 3 cups vegetable broth (or water) 720 ml
- 1 red pepper, diced
- 1 yellow pepper, diced
- 1 cup red onion (or sweet onion), diced 240 ml
- 1 cup edamame 240 ml
- 1 large mango, diced about 2 cups or 480 ml
Dressing
- ¼ cup tamari 60 ml
- 2 tbsp toasted sesame oil 30 ml
- 2 tbsp rice vinegar (or mirin) 30 ml
- 2 tbsp lemon juice 30 ml
- 1 tbsp agave (or other liquid sweetener) 15 ml
- 2 tbsp ginger, grated 30 ml
- 2 large garlic cloves, minced
- 1 tsp Sriracha 5 ml
Optional Toppings
- toasted cashews
- sesame seeds
- green onions
- cilantro
Instructions
- Rinse the wild rice and drain.
- In a medium pot, add the rice and broth or water. Bring to a boil, and turn the heat to low. Cover and cook for about 45 minutes. Rice should be tender. If rice is cooked and there is liquid remaining, drain rice in a mesh strainer.
- While the rice is cooking, prep the the remaining ingredients.
- Dice the peppers and onion. Grate the ginger. Mince the garlic. Peel and dice the mango.
- The edamame can be cooked in a small pot of boiling water for a few minutes. Drain, rinse with cool water and allow to cool.
- In a large bowl, mix all the dressing ingredients together.
- Add the rice and stir to coat. Add the peppers, onions, mango and edamame. Stir to combine.
- This salad can be stored in the fridge for up to 5 days. We love to make this on Sunday as part of our meal prep. It makes a perfect lunch or as a side for dinner.
- Add the optional toppings when you eat it.
Nutrition
Calories: 281kcal | Carbohydrates: 49g | Protein: 10g | Fat: 7g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 28mg | Potassium: 513mg | Fiber: 6g | Sugar: 9g | Vitamin A: 1045IU | Vitamin C: 79mg | Calcium: 47mg | Iron: 2mg
