Mango Harvest Wild Rice
Ingredients
- 2 cups vegetable stock
- 1/2 tsp sea salt
- 2 tbsp olive oil
- 1 garlic clove, minced
- 1 cup diced Honey Mango
- 1/4 cup toasted unsweetened shredded coconut
- 1 tsp ground cumin
- Fresh black pepper
- 1 cup water
- 1 cup wild rice (or use a wild rice blend if it's easy to access)
- 1/2 cup diced red onion
- Juice of 1 lemon
- 1/4 cup pistachios
- 1/4 cup chopped parsley
- Pinch of sea salt
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Instructions
- 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.
- In the meantime, while the rice is cooking, on medium heat add olive oil, onion, and garlic and cook until fragrant, about 5 minutes.
- 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.
- Serve warm or cold, store leftovers in an air-tight glass container for up to 1 week.
Categories: Lunch & Dinner
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Seared Ahi Tuna Sandwich with Mango Slaw And Mango Jalapeno Jam
Lunch & Dinner
Cook Time
60 min
Cuisine
American
