Here's a little side salad that I found the recipe for the other day. The original recipe uses black rice, which makes it look a lot classier and the fruit stood out better. I thought I would make do with my wild rice instead as I already had it. And instead of peanuts, I used cashews. It turned out really nice, and I had some today along with a leftover vegan burger that I made yesterday!
Double the recipe for a more even batch, so you're not left with half a mango and orange...or just have the fruit as a light dessert afterwards!
Wild Rice Salad with Mango & (Pea)nuts
(Serves 2-3, about 350-235 calories each)
100g black rice
1 tbsp lime juice
1/2 tbsp (vegan) fish sauce
1/2 tbsp olive oil
1/2 ripe mango, about 100g
25g peanuts or cashews, lightly roasted
1/4 red onion, chopped
2 spring onions or 4-5 cm leek, finely chopped
A good pinch of red chilli flakes
- Start by boiling up water, bring it to a simmer and let the rice cook in some lightly salted water for about 20-25 minutes until tender.
- In the meantime, prepare the rest of the salad. Start by peeling the orange and remove the white pith. Over the bowl which you will make the dressing in, cut out the orange segments, making sure that the excess juice runs into the dressing bowl. Have the orange in a salad bowl.
- Add the lime juice, fish sauce and olive oil to the orange juice, whisk and set aside.
Prepare the remaining ingredients and have it in the bowl along with the orange fruit.
- Once the rice is cooked. Drain and let it sit covered for about 15 minutes. Then, take off the lid and cool before pouring over the dressing, stir well before adding the rice to the salad.
Serve alongside a main meal, and enjoy!