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Wild Rice, Mango, And Arugula Salad

I have ventured into the world of wild rice and don’t think I’ll be turning back anytime soon. I was at a fancy organic market the other day and looking through the already made deli section and came across a wild rice salad. I pulled my number and waited my turn to order my obnoxiously expensive small container of salad. As I dug my fork in I realized the salad was bit on the bland side and needed some pizzazz, but I did like the slight bite the wild rice gave the salad. I thought, “I’ll never buy this salad again, I’ll just go home and make something extraordinary that my family will love.” My Mom was over that day, so I add mangos and arugula to please her palate. It was a win win and gone in minutes.

  • Wild Rice Mango And Arugula Salad 1 of 9
    Wild Mango Arugula

    This salad is great to make in advance and keeps for up to 3 days. 

  • Ingredients 2 of 9
    ingredients

    Some of the ingredients needed for this salad.

  • Boiling Chicken Broth And Wild Rice 3 of 9
    boiling wild rice

    Boiling chicken broth and wild rice. Bring mixture to a boil. 

  • Put A Lid On It 4 of 9
    lid

    Once mixture is boiling, place a lid on the pot and lower flame to a simmer. Simmer for 45 minutes. 

  • Drain 5 of 9
    drain

    Place rice in a strainer and run under cold water. Let drain completely.

  • Veggies In A Bowl 6 of 9
    veggies

    Mix all veggies in a bowl. 

  • Add In The Rice 7 of 9
    add rice

    Top veggies with rice, and mix to combine!

  • Add In The Mango 8 of 9
    mando mix in

    The mango is not only delicious, it gives this salad a lift of color!

  • Dressing 9 of 9
    side shot

    Pour in the dressing and give it a final mix. Enjoy!

Ingredients for Wild Rice Mango Arugula Salad:

  • 1 – cup black wild rice
  • 2 1/3 – cups chicken broth
  • 1 – cup cucumber (chopped into cubes)
  • 1 – cup panela cheese (chopped into cubes)
  • 6 – basil leaves (chopped into strips)
  • 20 – cherry tomatoes (cut in half)
  • 1/4 – cup pine nuts
  • 1/2 – cup dried cranberries
  • 1/2 – cup diced pear
  • 1 – cup arugula
  • 1 – large avocado (diced)
  • 1/2 – cup red onion (chopped)
  • 1 – cup mango (diced)

For the dressing:

  •  1/2 – cup fresh lime juice (about 4 limes)
  • 1/4 – cup olive oil (I use Roland Foods)
  • 1 – teaspoon salt
  • pepper to taste

Directions:

  1. In a pot over a medium high flame add chicken broth and bring to a boil. 
  2. Add in rice and return to a boil. Once boiling place a lid on the pot and lower flame to simmer. Simmer for 45 minutes.
  3. Remove pot from heat and let rice rest in pot for 10 minutes.
  4. Place rice in a strainer and rinse under cold water. Let drain completely.
  5. In a large bowl add cucumber, panela cheese, basil, cherry tomatoes, pine nuts, dried cranberries, pear, arugula, avocado, and red onion. Mix well to combine.
  6. Pour drained black rice into veggies. Mix well.
  7. Then add in the mango and give it another mix.
  8. In a small bowl or cup mix all ingredients for dressing and pour over the salad.
  9. Enjoy!

 

For more recipes from Nicole Presley click over to her blog:  Presley’s Pantry 

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