1-1/2 cups 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:
1/3 cup
vegetable 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
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.
Cranberry Mango Wild Rice Salad
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Ensaladade
Arroz
salvajecon
mangoy
arándanosagrios
18
18
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