You may have figured out from previous posts that I feel very strongly about pasta and could blind taste the difference between most brands. The same, I’ve discovered, is absolutely true of beans and grains which I’m trying to eat more of. I came across Rancho Gordo on a food foraging trip in San Francisco and after tasting, quickly understood why they are so universally beloved. Steve Sando founded Rancho Gordo out of a frustration of not being able to find ingredients especially those native to the New World. And we’re very grateful that he did! Their beans and grains are so versatile that I’m constantly thinking up new ways to use them.

 

This wild rice salad is adapted from a Christopher Schlesinger recipe. The flavors and textures are as vibrant as the colors; sweet, tart, spicy, nutty, crunchy and juicy all rolled into one. It is just one of the many ways, I’ve incorporated Rancho Gordo products into my repertoire – more to come soon!

 

 

Wild Rice Salad with Mango and Pecans

Serves 4

Ingredients

1 cup of wild rice

Salt to taste
2 mangoes
1 red pepper
1 cup of pecans (roasted)

 

Dressing:

1/4 cup of chopped cilantro
1 tablespoon ground cumin
1 tablespoon chili powder
1 crushed garlic clove
1/4 cup of olive oil
1/2 cup of lime juice

 

Method

1. In a medium sized sauce pan, mix rice with 2 cups of cold water.

2. Bring to a boil, cover and let simmer on a low heat for 45 minutes or until the rice is chewy but still has a bite.

3. Drain excess water and let the rice cool, adding salt to taste.

4. Cube the mango and red pepper.

4. In a small bowl, whisk all the dressing ingredients together.

5. In a large serving bowl, mix the rice, mango, red pepper and pecans.

6. Pour the dressing over the rice, mix well and serve at room temperature as a side dish to pretty much any grilled meat or fish.