Wild rice salad
Difficulty
Easy 👌40
min.
Preparation
0
min.
Baking
0
min.
Resting
Ingredients
| 100 g | peanuts |
| 1 | bell pepper |
| 1 | red onion |
| 10 g | cilantro |
| 1 | mango |
| 125 g | wild rice |
| 500 ml | water |
| 2 tbsp | soy sauce |
| salt | |
| pepper |
Metric
Imperial
Utensils
- large frying pan
- large bowl
- small saucepan
- cooking spoon
- cutting board
- knife
Enjoy with
Riesling
A dry or semi-dry Riesling is always a wise pairing with Asian fare, especially when mildly spicy. The wine’s notes of honey and peach highlight the cilantro and mango in this dish.
Nutrition per serving
Cal
683
683
Protein
29g
29g
Fat
29g
29g
Carb
76g
76g
Step 1/4
- 125 g wild rice
- 500 ml water
- small saucepan
In a small saucepan, bring wild rice to a boil in salted boiling water, reduce heat to low, cover, and cook according to package instructions for approx. 35 – 40 min. Remove from heat and set aside.
Step 2/4
- 100 g peanuts
- large frying pan
In a large, grease-free frying pan, toast peanuts over medium heat for approx. 1 – 2 min. until fragrant.
Step 3/4
- 1 bell pepper
- 1 red onion
- 10 g cilantro
- 1 mango
- cutting board
- knife
Julienne bell pepper and red onion. Cut cilantro into thin strips. Cut mango flesh off pit, remove peel, and then cut into bite-sized pieces.
in Berlin