Wild Rice Salad with Mango and Tomato

Wild Rice Salad with Mango and Tomato

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Recipe by Chef Orielo Course: SaladsCuisine: AmericanDifficulty: Easy


Prep time


Cooking time



Let’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.


  • 120 Grams Mixed Rice (wild, white, red, brown)

  • 1/2 Mango

  • 10 Cherry Tomatoes

  • 1/2 Small Cucumber

  • Arugula

  • Raisins or nuts

  • Dressing
  • 1 Tbsp Olive Oil

  • 1/2 Tsp Sherry Vinegar

  • 1 Tbsp Mustard

  • Asian spices (chili, szechuan pepper and sea salt)


  • Boil 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.

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