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Wild Rice and Mango Salad

| Updated Dec 22, 2017

This dish is delicious and can be served cold as a salad or warm as a main entrée or as a side dish.  I made up the recipe using ingredients I like that I though would compliment each other and that it did…

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2 tbsp.            olive oil

1 1/2 cups      wild rice mix (wild and white mix)

2 cups            vegetable or chicken broth

1 cup              orange juice

1/2                 sweet brown onion, chopped

1/2                 red bell pepper, diced

1 cup              baby bella mushrooms, sliced

1 cup              fresh mango slices

1 tsp               crystallized ginger, diced

salt and pepper to taste


  1. In a large saucepan or dutch oven, saute onions, mushrooms and bell pepper with salt and pepper.
  2. Add broth, juice, crystallized ginger and rice, bring mixture to a boil.
  3. Cover saucepan with a lid and reduce heat to simmer for 45 minutes.
  4. Take saucepan or dutch oven off the heat and let the mixture rest in the covered pan for 10 minutes.
  5. Uncover the pan, stir rice.  Some of the liquid will still be present, similar to a wet risotto.
  6. To dry rice out further, simmer and stir on low to the desired consistency.
  7. Add mango, stir to combine.  Serve hot or cold.

Mike Wendland

Published on 2017-12-22

Mike Wendland is a multiple Emmy-award-winning Journalist, Podcaster, YouTuber, and Blogger, who has traveled with his wife, Jennifer, all over North America in an RV, sharing adventures and reviewing RV, Camping, Outdoor, Travel and Tech Gear for the past 12 years. They are leading industry experts in RV living and have written 18 travel books.

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