Wild rice salad

Based on 47 ratings

Verena

Founder at Kitchen Stories

Difficulty

Easy 👌
40
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
100 g peanuts
bell pepper
red onion
10 g cilantro
mango
125 g wild rice
500 ml water
2 tbsp soy sauce
salt
pepper
Metric
Imperial

Utensils

  • small saucepan
  • large frying pan
  • cutting board
  • knife
  • large bowl
  • cooking spoon

Nutrition per serving

Cal
683
Protein
29 g
Fat
29 g
Carb
76 g
  • Step 1/4

    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.
    • 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

    In a large, grease-free frying pan, toast peanuts over medium heat for approx. 1 – 2 min. until fragrant.
    • 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

    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.
    • bell pepper
    • red onion
    • 10 g cilantro
    • 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

    In a large bowl, combine mango, bell pepper, onion, cilantro, peanuts, rice, and soy sauce. Season to taste with salt and pepper. Enjoy!
    • 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!