Cranberry Mango Wild Rice Salad

Submitted by Cranberry Mango Wild Rice Salad
Submitted by Cranberry Mango Wild Rice Salad

A very tasty cold rice salad This salad can be very colorful too. You may use red, yellow or green bell peppers or a combination of all three. Enjoy!

Ingredients

1 1/2 cups uncooked wild and brown rice mix 3 cups water 1/3 cup dried cranberries (cranraisins) 1/4 cup red bell pepper, chopped (you can experiment with this too) 1/3 cup fresh mango, chopped (or apple or whatever) 3 tbsp walnuts, chopped Dressing: 1/3 cup vegetable oil (I use extra virgin olive oil) 1/4 cup rice vinegar 2 tsp sugar 1 tsp dried basil leaves 1 tsp dried parsley 1/4 tsp salt Freshly ground pepper to taste


Nutritional information

No nutrition information available

Instructions

  1. Place the rice and water into your rice cooker. Press the brown rice button. Cook until the rice is done, about 1hr 45 minutes.
  2. Remove the rice to a large bowl and cool.
  3. When the rice has cooled, add the cranberries, red bell pepper, mango and walnuts.
  4. In a small bowl, whisk together the dressing ingredients and drizzle over the salad.
  5. Mix gently to combine, cover and chill for up to 4 hours before serving.