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Course: Mango Lunch & Dinner Recipes, Mango Snack Recipes
Cuisine: Vegetarian Mango Recipes
Keyword: Mango for the Holidays, Mango Lunch & Dinner Recipes, Mango Snack Recipes

INGREDIENTS

  • 2 cups vegetable stock
  • 1 cup water
  • 1/2 teaspoon sea salt
  • 1 cup wild rice (or use a wild rice blend if it’s easy to access)
  • 2 tablespoons olive oil
  • 1/2 cup diced red onion
  • 1 garlic clove, minced
  • Juice of 1 lemon
  • 1 cup diced Honey Mango
  • 1/4 cup pistachios
  • 1/4 cup toasted unsweetened shredded coconut
  • 1/4 cup chopped parsley
  • 1 teaspoon ground cumin
  • Pinch of sea salt
  • Fresh black pepper

  1. Bring 2 cups vegetable stock and 1 cup of water to a boil. Add 1/2 teaspoon of sea salt and 1 cup wild rice. Bring everything to a boil, then reduce the heat to simmer (low boil). Cook until the rice is tender, about 35-40 minutes. Drain the rice using a colander. Set aside in a large mixing bowl.
  2. In the meantime, while the rice is cooking, on medium heat add olive oil, onion, and garlic and cook until fragrant, about 5 minutes.
  3. In a large mixing bowl, combine the cooked wild rice, sauteed onions, and garlic, with the remaining ingredients — mango, pistachios, coconut, lemon juice, and parsley. Adjust seasonings by adding sea salt and black pepper to taste.
  4. Serve warm or cold, store leftovers in an air-tight glass container for up to 1 week.

 

Recipe submitted by McKel Hill, Nutrition Stripped



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