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Wild rice, mango and leek salad

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Ingredients for 4 servings:

  • 200 g wild rice mix
  • Sea salt
  • 1 stalk(s) leek
  • 1 mango(s), ripe
  • ½ lemon(s), squeezed
  • 1 tsp mustard, medium hot
  • 3 tbsp fruit pulp (mango whole fruit)
  • 4 tbsp nut oil, cold squeezed
  • 1 tsp liquid honey
  • Sprinkled seasoning (yeast sprinkled seasoning)
  • 1 pinch of cloves
  • 2 tbsp almonds, chopped

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 5 minutes

vegetarian

Cook the rice in salted water for about 40 minutes. Then drain and reserving the water. Wash the leek, slice it into rings, place it in a sieve, and blanch it briefly in the rice water. Peel and dice the mango, and mix it with the cooled rice and leek. Make a sauce with lemon juice, mustard, whole mango, oil, honey, and spices and gently mix it with the rice salad. Serve sprinkled with chopped almonds.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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