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
Rice Preparation
For Vinigrette
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