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Wildreis-Salat mit Mango und Kokos

By Tim Wachsener

Wild rice salad with mango and coconut

In the adventure category, the wild rice salad in its pepper-mango costume cannot be disturbed by any flash of flashlights. It confidently impresses with its beta-carotene content and will continue to provide a clear perspective in the future.

Ingredients for 4 persons:

  • 250g wild basmati rice mixture, washed and drained
  • 1 bottle of Ramen Yuzu Soup Base
  • 1 onion, finely chopped
  • 2 cloves of garlic, finely chopped
  • 1 chili, seeded and chopped
  • Umami salt, ground black pepper
  • olive oil
  • 1 large mango, cut into wedges
  • 2 red peppers, cut into thin strips
  • 100g coconut chips
  • 50g peanuts, roasted and roughly chopped (a few nuts set aside)
  • 3 tbsp chopped herbs (mint and coriander)
  • 1 lemon, juice and zest
  • 1 bunch of spring onions, cut into rings

And so it goes:

  • In a medium-sized pot, sauté the onion, garlic and chilli in a little olive oil until translucent.
  • Add the wild rice mixture and deglaze with the Ramen Yuzu soup base. Cook over low heat until the liquid is completely absorbed. Taste the consistency and continue cooking gradually with water if necessary.
  • Let the rice cool and then fluff it with a fork and a little olive oil. When the rice has cooled, mix with the lemon zest and juice.
  • Gently fold all other prepared ingredients into the wild rice mixture with your hands.
  • Next, taste the salad and season with salt and pepper if desired.
  • Garnish with the remaining peanuts and arrange in a mound in a bowl.