| 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 |
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.
In a large, grease-free frying pan, toast peanuts over medium heat for approx. 1 – 2 min. until fragrant.
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 a large bowl, combine mango, bell pepper, onion, cilantro, peanuts, rice, and soy sauce. Season to taste with salt and pepper. Enjoy!
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