Wild Rice Salad with Mango and Tomato Written by ryannimilwich on March 13, 2020 in Salads Jump to RecipePrint Recipe Print Wild Rice Salad with Mango and Tomato0 from 0 votesRecipe by Chef OrieloCourse: SaladsCuisine: AmericanDifficulty: EasyServings2servingsPrep time5minutesCooking time30minutesLet’s make a salad with a mixture of rice (white, red, wild and brown). Wild rice salads are ideal for macrobiotic diets and these salads can harness all the nutritional and health benefits. Ingredients120 Grams Mixed Rice (wild, white, red, brown)1/2 Mango10 Cherry Tomatoes1/2 Small Cucumber Arugula Raisins or nutsDressing1 Tbsp Olive Oil1/2 Tsp Sherry Vinegar1 Tbsp Mustard Asian spices (chili, szechuan pepper and sea salt)DirectionsBoil the wild rice in a saucepan with plenty of salted water and a few drops of olive oil, at least 30 minutes or until tender. Once cooked, drain in a colander and rinse with cold running water to stop the cooking, and set aside to cool. Cut the cucumber, cherry and mango into cubes. Chop the rocket in medium sized pieces. Prepare the vinaigrette in a small bowl, mixing the mustard, oil and vinegar well, and adding some Asian spices (chili, Szechuan pepper and sea salt). If you do not have these at home, just use normal salt and pepper.