Description
Wild Rice Salad with Mango and Cilantro is a colorful, refreshing salad featuring nutty wild rice perfectly blended with juicy mango, crisp vegetables, and fresh herbs, all tossed in a zesty lime dressing. This vibrant and nutritious salad is ideal for meal prepping, picnics, potlucks, or as a light and healthy lunch option packed with texture and flavors.
Ingredients
For the Salad
- 1 cup wild rice blend, uncooked
- 2½ cups vegetable broth or water
- 1 large ripe mango, peeled and diced
- 1 red bell pepper, diced
- ½ cucumber, diced
- ½ cup red onion, finely diced
- ½ cup fresh cilantro, chopped
- ¼ cup green onions, sliced
- ½ cup roasted cashews or sliced almonds
- ¼ cup dried cranberries
- ¼ cup fresh parsley, chopped
For the Lime Dressing
- ¼ cup olive oil
- 2 tablespoons fresh lime juice
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- 1 small garlic clove, minced
- ½ teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Rinse the wild rice: Rinse the wild rice blend under cold running water to remove any excess starch and debris, ensuring a clean and fresh taste.
- Cook the rice: In a medium saucepan, combine the rinsed rice and 2½ cups of vegetable broth or water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and let simmer for 40–45 minutes, or until the rice is tender and most of the liquid is absorbed.
- Cool the rice: Drain any remaining liquid from the cooked rice. Spread the rice out on a baking sheet or a large plate in a thin layer to cool completely. This helps prevent clumping and maintains the salad’s fresh texture.
- Prepare the dressing: In a small bowl, whisk together the olive oil, fresh lime juice, honey or maple syrup, Dijon mustard, minced garlic, ground cumin, salt, and black pepper until emulsified and smooth.
- Combine the salad ingredients: In a large mixing bowl, combine the cooled wild rice, diced mango, red bell pepper, cucumber, red onion, chopped cilantro, sliced green onions, roasted cashews or almonds, dried cranberries, and fresh parsley.
- Toss the salad with dressing: Pour the lime dressing over the salad mixture and toss gently but thoroughly to ensure every ingredient is evenly coated with the dressing.
- Chill before serving: Refrigerate the salad for 20–30 minutes to allow the flavors to meld together and serve chilled for the best taste and texture.
Notes
- Use fully cooled rice so the mango and vegetables stay fresh and crisp in the salad.
- For a vegan version, substitute honey with maple syrup in the dressing.
- Add black beans, chickpeas, or cooked chicken to the salad for a boost of protein.
- Toast the cashews or almonds briefly in a dry skillet to enhance their flavor before adding.
- Store leftovers in an airtight container and refrigerate for up to 3 days to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Salad, Side Dish, Lunch, Meal Prep
- Method: Stovetop
- Cuisine: American, Mediterranean-Inspired
