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
How-To Videos
Utensils
- small saucepan
- large frying pan
- cutting board
- knife
- large bowl
- cooking spoon
Nutrition per serving
Cal
683
683
Protein
29 g
29 g
Fat
29 g
29 g
Carb
76 g
76 g
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.
Step 4/4
- 2 tbsp soy sauce
- salt
- pepper
- large bowl
- cooking spoon
In a large bowl, combine mango, bell pepper, onion, cilantro, peanuts, rice, and soy sauce. Season to taste with salt and pepper. Enjoy!
in Berlin