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With its chewy texture and nutty flavor, wild rice is an excellent base for a hearty but high-style salad. Here, its contrasted with lush, tender mango bathed in a refreshing citrus dressing and topped with crunchy pistachios. Kept separately, the salad and dressing can be refrigerated in covered containers for up to 1 day.
To make Salad: Bring large saucepan of lightly salted water to a boil over medium-high heat. Add wild rice, cover and reduce heat to medium-low. Cook 45 to 55 minutes, or until rice grains are chewy-tender and starting to split. Drain, and rinse under cold running water.
Meanwhile, to make Dressing: Whisk together all ingredients in large bowl. Set aside.
To assemble, add cooled wild rice to dressing, and toss well to coat. Add mangoes, red pepper, onion and cilantro; toss again. Sprinkle with pistachios, and serve.
- Calories 210
- Carbohydrate Content 25 g
- Cholesterol Content 0 mg
- Fat Content 11 g
- Fiber Content 4 g
- Protein Content 6 g
- Saturated Fat Content 1 g
- Sodium Content 110 mg
- Sugar Content 4 g