Wild Rice Salad

Let me share a great recipe with you. The mango in it brings you a wealth of nutritional value, with folate, calciun and potassium content as well as vitamins A & C among other things. The green onions add to the A & C vitamin value as does the parsley. In fact, parsley contains three times as much vitamin C as oranges do and is also a great source of flavonoids; anti-oxidants that neutralize free radicals. The garlic is a good source of calcium and phosphorus and an excellent source of vitamins C & B6. The wild rice does all sorts of nice things for you, including giving you lutein for eye health. If you want to know more about wild rice, follow this link, and be sure to read right down to the bottom. This recipe is just plain good for you, no matter how you look at it.

Wild Rice Salad

*2 cups wild rice *5 cups liquid (I like using chicken broth, but water's OK, too) *2 tsps salt *1/4 cup olive oil *2 tbsp freshly squeezed lemon or lime juice *2 minced garlic cloves *2 (or 3, to your taste) ripe mangoes *4 sliced green onions *1 cup freshly chopped parsley, your favourite type

Combine rice, liquid and salt in a large saucepan. Cover and bring it to a boil then turn heat down enough to keep the rice simmering, covered, for 45 to 50 minutes until the liquid has all absorbed and the rice is done. Fluff with a fork and place in a large bowl. In a small bowl, mix together the oil, juice, and garlic. Stir this into the hot rice and then chill in fridge for about 30 minutes. Add in the mango, green onion and parsley, and serve. It keeps well in the fridge for a day or two.

Enjoy!