Cranberry Mango Wild Rice Salad | |
uncooked wild and brown rice mix | |
3 cups | water |
1/3 cup | dried cranberries |
1/4 cup | red bell pepper, chopped |
1/3 cup | fresh mango, chopped |
3 tbsp. | walnuts, chopped |
Dressing: | vegetable oil |
1/3 cup | |
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 |
Place the rice and water in the inner pot. Press the “BROWN RICE” button. Cook until the rice is done, about 1 hour, 45 minutes. Remove the rice to a large bowl and cool. When the rice has cooled, add the cranberries, red bell pepper, mango and walnuts. Fold in gently.
In a small bowl, whisk together the dressing ingredients and drizzle over the salad. Mix gently to combine, cover and chill for up to 4 hours before serving. Serves 4.
18
