Dec, 14, 2018  |   | 
CategoryDifficultyIntermediate
Prep Time30 minsCook Time20 minsTotal Time50 mins
 1 cup wild rice mix (I like Floating Leaf Prairie Blend Sprouted Brown Rice, Split Pea & Quinoa)
 1 mango, peeled, pitted and cut into 2cm cubes
 2 oranges
 1 lime
 1 tbsp sesame oil
 1 tbsp extra-virgin olive oil
 2 tbsp Thai fish sauce
 1 bunch of fresh cilantro leaves and stalks (about 1 cup)
 1 small red onion, finely chopped
 ⅓ cup dry-roasted peanuts, finely chopped
 ⅓ cup pickled jalapeños, minced and pickling liquor
 salt for seasoning
1

Cook rice as per instructions i.e.
 bring rice and 2 1/2 cups water to a boil in a large saucepan.
Cover, reduce heat to low, and simmer until all liquid is absorbed and rice is tender, about 20 minutes.
Remove pan from heat and let stand, covered, for 15 minutes.

2

Remove peel and white pith from oranges.
Working over a bowl to catch juices and using a sharp knife, cut between membranes to release orange segments and put aside.
Squeeze membranes over bowl to release any juices.

3

Add juice of one lime, oils, fish sauce and a tablespoon of jalapeños liquor to bowl with orange juice; whisk to blend.

4

Spread out rice on a rimmed baking sheet, drizzle with dressing, and season lightly with salt; let cool.

5

Keeping orange segments & mangoes aside, combine remaining ingredients with rice in a large bowl.
Add fruit and toss gently to combine. Season lightly with salt and more lime juice, if desired.

Ingredients

 1 cup wild rice mix (I like Floating Leaf Prairie Blend Sprouted Brown Rice, Split Pea & Quinoa)
 1 mango, peeled, pitted and cut into 2cm cubes
 2 oranges
 1 lime
 1 tbsp sesame oil
 1 tbsp extra-virgin olive oil
 2 tbsp Thai fish sauce
 1 bunch of fresh cilantro leaves and stalks (about 1 cup)
 1 small red onion, finely chopped
 ⅓ cup dry-roasted peanuts, finely chopped
 ⅓ cup pickled jalapeños, minced and pickling liquor
 salt for seasoning

Directions

1

Cook rice as per instructions i.e.
 bring rice and 2 1/2 cups water to a boil in a large saucepan.
Cover, reduce heat to low, and simmer until all liquid is absorbed and rice is tender, about 20 minutes.
Remove pan from heat and let stand, covered, for 15 minutes.

2

Remove peel and white pith from oranges.
Working over a bowl to catch juices and using a sharp knife, cut between membranes to release orange segments and put aside.
Squeeze membranes over bowl to release any juices.

3

Add juice of one lime, oils, fish sauce and a tablespoon of jalapeños liquor to bowl with orange juice; whisk to blend.

4

Spread out rice on a rimmed baking sheet, drizzle with dressing, and season lightly with salt; let cool.

5

Keeping orange segments & mangoes aside, combine remaining ingredients with rice in a large bowl.
Add fruit and toss gently to combine. Season lightly with salt and more lime juice, if desired.

Wild Rice & Mango Salad
IngredientsDirections