Spicy Cilantro Mango Wild Rice Salad Food

WILD RICE SALAD WITH MANGO AND CILANTRO

Steps:

• Cook rice according to package directions. Set aside to cool slightly.
• Meanwhile, chop mango, onion, cilantro, peanuts and jalapeno and set aside.
• Combine vinaigrette ingredients in a small glass jar or plastic container with a lid. Shake it up very well.
• Combine rice with salad ingredients and mix well. Pour vinaigrette over everything and stir to combine.
• Serve and devour!

MANGO SALAD

Steps:

• Combine all the ingredients for the Mango Salad in a large bowl. Toss to combine. *If making ahead, cover and refrigerate at this point, before adding the salad dressing.
• Prepare the Mango Salad Dressing by combining all the ingredients in a small bowl and whisking well to combine. Cover and refrigerate if making ahead or use immediately by drizzling over the salad and tossing to combine.

MANGO-CUCUMBER RICE SALAD

Steps:

• Bring a large saucepan of salted water to a boil over high heat. Add the rice and cook, stirring until tender, 25 to 35 minutes (depending on the rice blend).
• Meanwhile, bring a separate saucepan of salted water to a boil over medium-high heat. Add the quinoa and cook until tender, about 12 minutes.
• Drain the grains and rinse under cold water until cool; shake off the excess water.
• Whisk the lime juice and zest, the peanut oil, sugar, 1 teaspoon salt, and pepper to taste in a large bowl. Add the rice mixture, mango, cucumber, jalapeno, scallions, cilantro and peanuts and stir to combine. Season with salt.

SPICY CILANTRO MANGO WILD RICE SALAD

Steps:

• Add the rice to a small sauce pot with 1 3/4 cup water, bring to a boil then reduce to low and cover. Cook until all the water is absorbed then turn off heat and transfer rice to a large bowl to cool.
• While rice cooks, make the dressing by combining all the ingredients in a food processor. Process for about 30 seconds until everything is well combined.
• Pour the dressing over the cooled rice, toss to fully coat and place in the refrigerator for at least an hour to chill. (*see note)
• Once cooled, add the mango, cabbage, jicama and jalapenos to the bowl and toss to combine.
• Garnish with extra cilantro and black sesame seeds if desired.

SPICY MANGO SALAD

Steps:

• Place the mango cubes into a serving bowl. In a separate bowl, whisk together the lime juice and olive oil. Season with red pepper flakes, cilantro, shallots, salt and pepper. Whisk briefly, then pour over the mangos. Stir to coat, then cover and refrigerate for about 30 minutes to blend the flavors before serving.

CILANTRO RICE SALAD

Steps:

• Cook rice according to package directions, either on stove top or in rice cooker.
• Once rice is cooked, transfer to a large bowl and allow to cool, tossing with a rubber spoon until at room temperature.
• Wisk together ingredients for the dressing: oil, vinegar, salt and pepper in a bowl.
• Fold tomatoes, onion, cilantro and olives into the cooled rice.
• Add vinaigrette and toss to combine.
• Add salt and pepper to taste.
• **Notefor Leftovers: Leftover rice salad can be tossed with a can or two of white tuna, drained and flaked.
• Makes a nice lunch!