Thursday, February 10, 2011

Thai -inspired Wild Rice Salad

1 cup wild rice
1 pomegranate
1 mango (stoned, peeled and diced)
¼ cup cilantro (chopped)
¼ cup mint (chopped)
½ cup cashews
½ tablespoon fish sauce
1 tablespoon soy sauce
1 large Thai lime (juice and zest)
1 teaspoon palm sugar (I used brown sugar)
1 birds eye chili (deseeded & chopped)

1. Cook the rice as directed on the package.
2. Mix the wild rice, pomegranate, yellow mango, cilantro, mint and cashews in a large bowl.
3. Mix the fish sauce, soy sauce, lime juice and zest, palm sugar and birds eye chili in a small bowl.
4. Toss the salad in the dressing and enjoy.

Adapted from

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