Wild rice salad
Difficulty: Easy
Time: 40 min. preparation time, 0 min. baking time
Nutrition: Calories ca 683 / Protein 29g / Carbohydr. 76g / Fat 29g
Ingredients (2 servings)
| 100 g | peanuts |
| 1 | bell pepper |
| 1 | red onion |
| 0.5 bunch | cilantro |
| 1 | mango |
| 125 g | wild rice |
| 500 ml | water |
| 2 tbsp | soy sauce |
| salt | |
| pepper |
Utensils
large frying pan, large bowl, small saucepan, cooking spoon, cutting board, knife
Wine Tip
Riesling
A dry or semi-dry Riesling is always a wise pairing with Asian fare, especially when mildly spicy. The wine’s notes of honey and peach highlight the cilantro and mango in this dish.
Step 1
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.
small saucepan
125 g wild rice / 500 ml water
Step 2
In a large, grease-free frying pan, toast peanuts over medium heat for approx. 1 – 2 min. until fragrant.
large frying pan
100 g peanuts
Step 3
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.
cutting board, knife
1 bell pepper / 1 red onion / 0.5 bunch cilantro / 1 mango
Step 4
In a large bowl, combine mango, bell pepper, onion, cilantro, peanuts, rice, and soy sauce. Season to taste with salt and pepper. Enjoy!
large bowl, cooking spoon
2 tbsp soy sauce / salt / pepper
