Mango, asparagus & wild rice salad

Mango, asparagus & wild rice salad

20 mins
Cooking time
40 mins
Deidre Rooney

To make this even more substantial you can add chargrilled chicken or flaked cooked salmon.

From the grocer


Quantity Ingredient
50g wild rice
100g long-grain brown rice
275ml chicken or vegetable stock
1 1/2 teaspoons apple cider vinegar
1/4 teaspoon dijon mustard
1 1/2 teaspoons honey
2 tablespoons peanut oil
2 tablespoons olive oil
salt and freshly ground black pepper

From the greengrocer

Quantity Ingredient
1 red chilli, halved, seeded and finely shredded
175g green beans, trimmed and cut in half
450g asparagus, medium rather than thick spears
2 tablespoons coriander leaves, roughly chopped
1 mango, peeled and sliced


  1. Cook both kinds of rice together in the stock. Wild rice never really softens but stays firm and nutty; brown rice softens but not as much as white rice. The rice should cook in around 40 minutes and absorb all the stock as it cooks – but make sure it doesn’t boil dry. Add a little water as and when needed.
  2. While the rice is cooking, make the dressing by whisking together the vinegar, mustard, honey, chilli, peanut and olive oils, and salt and pepper.
  3. Cook the beans in boiling salted water until al dente. Drain the beans and then plunge them into ice-cold water so they stay bright green. Trim the base of each asparagus spear and peel away any tough skin. Boil or steam the asparagus until just tender – about 4 minutes – and then plunge these into cold water too. Drain.
  4. Mix the rice, beans, asparagus, coriander and mango together and toss with the dressing.
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