I’m sure I have mentioned before how much I love mangos. But in case I haven’t- I LOVE MANGOS! So fresh. So juicy. So sweet. It is everything you could want on a hot summer day. But the thing is, mangos are at their best (in Canada) at this time of the year. And as everyone is well aware- it is far from summer out there. But I won’t let the horribleness that is this winter won’t stop me from cranking up the heat, peeling a mango and pretending I’m somewhere exotic. Which is exactly what I did this evening with this salad.
What You’ll Need
3/4 cup cooked black wild rice
1 Mango, cut in chucks
1 red bell pepper, thinly sliced
1/2 purple onion, chopped
cilantro (as little or as much as you like)
1-2 tbls olive oil
juice of 1 lime
salt and pepper
What to do
In a bowl, mix together the cooked rice, mango, red pepper, onions and cilantro. In a separate small bowl whisk together oil, lime juice and salt and pepper. Pour dressing over mango mixture and stir. Refrigerate for at least 30 mins.
I served mine over a bed of arugula and added a few slices of fried tofu to make it a full meal.
Now if only someone would make me a margarita to really make these winter blues go away!
This recipe was inspired by the salad bar at Longo’s Grocery Store. Whenever I go I can’t help but fill a small (sometimes big) container with a variety of their green, grain, and pasta salads. One of my favourite of the bunch is their Moroccan Couscous.
Here is my take on it:
2 tablespoons olive oil
1 onion, minced
few cloves garlic, minced
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon powdered ginger
1 19 ounce can chickpeas, drained and rinsed
1 cup couscous
1/2 cup raisins/dried cranberries
2 cups orange juice
1 lemon, zest and juice
pinch of sea salt and freshly ground pepper
1/2 cup sliced almonds
a handful chopped cilantro
1.Heat olive oil in medium saucepan over medium-high heat. Add the onion, garlic and spice and sautee for a few minutes until onions begin to soften.
2. Add the chickpeas, couscous raisins/cranberries, orange juice, lemon zest and juice, and salt and pepper. Bring to a simmer uncovered, then cover and turn down to low and cook until cousocus is tender and liquid has been absorbed.
3. Turn off heat and let rest for a few minutes before fluffing with a fork. Add almonds and cilantro. You can enjoy either hot or cold.