Wild Rice Harvest with Avocado and Cilantro-Lime Vinigarette

This exciting and flavor packed wild rice avocado and mango salad is mouth-watering and satisfying. This quick-and-easy dish is exciting and refreshing, and sure to become a staple at your house too. It packs a boatload of nutrients to help fuel up your afternoon and keeps you light and healthy for rest of the day. Enjoy!

Read: 10 Surprising Benefits of Wild Rice

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Summer Wild Rice Salad in Cilantro-Lime Vinaigrette

The exciting and refreshing black rice avocado and mango salad is full of nutritional content. It helps to fuel up your afternoon and keep you light and healthy for rest of the day. So, enjoy the cilantro. This recipe cooking instruction using an instant pot, as I believe, it is the best way to cook any rice to perfection

Course

Main Dish

Servings

Ingredients

Rice Preparation

• 1 cup Long Grain Wild Rice long grain preferred
• 1 cup Brown Rice long or short grain
• 1 cup Mango You can also use frozen mango chunks, cut into into ¼ - ½ inch cubes depending on preference
• 1/4 cup Pumpkin Seeds unsalted
• 1 tsp Salt
• 1 full Avocado
• 1/4 cup Cilantro
• 4.5 cups Water distilled or spring is best

For Vinigrette

• 1/4 cup Lime Juice
• 1/2 cup Almonds
• 1/2 cup dates
• 1 clove garlic
• 1 pinch black pepper
• 1 pinch Salt
• 1/2 cup Fresh Cilantro
• 1 cup Water

Course Main Dish Servings Ingredients Rice Preparation 1 cup Long Grain Wild Rice long grain preferred 1 cup Brown Rice long or short grain 1 cup Mango You can also use frozen mango chunks, cut into into ¼ - ½ inch cubes depending on preference 1/4 cup Pumpkin Seeds unsalted 1 tsp Salt 1 full Avocado 1/4 cup Cilantro 4.5 cups Water distilled or spring is best For Vinigrette 1/4 cup Lime Juice 1/2 cup Almonds 1/2 cup dates 1 clove garlic 1 pinch black pepper 1 pinch Salt 1/2 cup Fresh Cilantro 1 cup Water

Instructions

Rice Preparation

1. Add Brown Rice and Wild Rice to your Instant Pot.
2. Pour the water, or vegetable stock and stir to combine.
3. Seal the lid of the Instant Pot.
4. Set cook time to 32 minutes.
5. When cooking is complete, allow the Instant Pot to release pressure naturally.
6. Remove the lid on the Instant Pot and fluff the rice with a fork.
7. Add Mango and stir in with the rice.

Cooking Vegetables

1. Add Shiitake Mushrooms and chopped onions into a cast iron skillet. Cook until mushrooms are golden brown.
2. Add Asparagus and cook for an additional 5 minutes on high heat.

Vinaigrette Dressing

1. Combine Lime Juice, Almonds, Dates, Garlic, Black Pepper, Salt, Fresh Cilantro, and Water to the blender.
2. Blend on high speed for 2 to 5 minutes till everything is evenly blended

Serving Your Dish

1. Mix vegetables together with rice and drizzle vinaigrette dressing.
2. Top off with chunks of Avocado.
3. Drizzle with Fresh finely chopped Cilantro
4. Add a lime wedge for additional flavor and presentation.
5. Enjoy!

Recipe Notes

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