Mango And Wild Rice Salad Recipe
Ingredients
| 75 g/2 3/4 oz/1/2 cup wild rice | ||
| 150 g/5 1/2 oz/1 cup Basmati rice | ||
| Hazelnut oil | 3 Tablespoon | |
| Sherry vinegar | 1 Tablespoon | |
| Ripe mango | 1 | |
| Celery stick | 3 | |
| 75 g/2 3/4 oz ready-to-eat dried apricots, chopped | ||
| Slivered almonds | 75 Gram, flaked | |
| Chopped | 2 Tablespoon | |
| Sprigs of fresh coriander (cilantro) or mint, to garnish | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
MAKING
1)In a saucepan take the wild rice and cook it for 45 to 50 minutes in boiling and salted water. Drain and rinse. Drain once again.
2)In another saucepan, cook Basmati rice for 10 to 12 minutes in salted boiling water. Drain, rinse and drain again.
3)In a large bowl, place both the cooked and drained rice.
4)In a small bowl, mix together, oil, seasoning and vinegar.
5)Drizzle dressing over rice and mix well.
6)Stone the mango and peel it. Slice the flesh into thin strips.
7)Add mango strips, thinly sliced celery, apricots, chopped herbs and almonds to the cooled rice mix.
8)Toss well and transfer to serving dish.
SERVING
9)Garnish with fresh berbs and serve immediately.
1)In a saucepan take the wild rice and cook it for 45 to 50 minutes in boiling and salted water. Drain and rinse. Drain once again.
2)In another saucepan, cook Basmati rice for 10 to 12 minutes in salted boiling water. Drain, rinse and drain again.
3)In a large bowl, place both the cooked and drained rice.
4)In a small bowl, mix together, oil, seasoning and vinegar.
5)Drizzle dressing over rice and mix well.
6)Stone the mango and peel it. Slice the flesh into thin strips.
7)Add mango strips, thinly sliced celery, apricots, chopped herbs and almonds to the cooled rice mix.
8)Toss well and transfer to serving dish.
SERVING
9)Garnish with fresh berbs and serve immediately.
Chef
