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Mango And Wild Rice Salad Recipe
|Wild rice||2 3⁄4 Ounce (75 Gram)|
|Basmati rice||5 1⁄2 Ounce (150 Gram)|
|Hazelnut oil||3 Tablespoon|
|Sherry vinegar||1 Tablespoon|
|Dried apricots||2 3⁄4 Ounce, chopped (75 Gram)|
|Slivered almonds||2 3⁄4 Ounce, flaked (75 Gram)|
|Chopped coriander||2 Tablespoon|
|Coriander sprig/Mint||1 (For Garnish)|
Calories 511 Calories from Fat 187
% Daily Value*
Total Fat 22 g33.4%
Saturated Fat 1.7 g8.6%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 134 mg5.6%
Total Carbohydrates 73 g24.2%
Dietary Fiber 7.1 g28.5%
Sugars 19.7 g
Protein 11 g22.2%
Vitamin A 35.3% Vitamin C 28.6%
Calcium 10% Iron 12.2%
*Based on a 2000 Calorie diet
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.
9)Garnish with fresh berbs and serve immediately.