Wild Rice and Mango Salad

I am not afraid to try new stuff. Especially when it comes to food. I’ve ate bugs, ants and all kinds of things that came across when I was travelling. When I see something new I don’t think much, just buy it. Even if I don’t know what it is It’s my thing.

Wild rice is noting extreme and probably nothing new for the most of you readers of this blog, but it’s a rare thing in Serbia. Anyway, I just tossed it with some mango and seasoned with fish sauce that paired surprisingly well with it, making it king of Thai-style, especially that it had peanuts also. Loved it and will make more recipes with it
 

Wild Rice and Mango Salad

100 g wild rice
1-2 shallots
1 1/2 tsp fish sauce
1/2 mango
a handful of dried cranberries
1/2 Tbsp soy sauce
a handful of broccoli sprouts for serving
salted peanuts for serving

Place washed wild rice in a pot with water. The ratio of rice and water should be 1:3. Bring to boil over high heat. Reduce heat, cover and simmer until most of the rice is split and tender, about 45 minutes. You will notice that the kernels will puff open. Taste it while it’s cooking. I like not to cook it completely. Drain it when it’s cooked and put in a bowl.

Add finely diced shallots, diced mango, cranberries, soy sauce and fish sauce. Stir and leave for about half an hour for the tastes to blend.

Serve topped with crashed peanuts and broccoli sprouts.