Wild Rice and Mango Salad

• 1 cup wild rice, rinsed
• 2 ripe, firm mangoes, peeled and diced
• 1 medium-sized red bell pepper, diced
• 1/2 cup diced red onion
• 1/2 cup chopped cilantro
• 1/2 cup shelled pistachios, coarsely chopped
• 13 cup fresh orange juice
• 1 1/2 tsp. ground cumin
• 1 clove garlic, minced
• 1/4 tsp. salt
• 18 tsp. freshly ground black pepper

1. To make Salad: Bring large saucepan of lightly salted water to a boil over medium-high heat.
2. Add wild rice, cover and reduce heat to medium-low.
3. Cook 45 to 55 minutes, or until rice grains are chewy-tender and starting to split.
4. Drain, and rinse under cold running water.
5. Meanwhile, to make Dressing: Whisk together all ingredients in large bowl.
6. Set aside.
7. To assemble, add cooled wild rice to dressing, and toss well to coat.
8. Add mangoes, red pepper, onion and cilantro; toss again.
9. Sprinkle with pistachios, and serve.

wild rice, mangoes, red bell pepper, red onion, cilantro, pistachios, orange juice, ground cumin, clove garlic, salt, freshly ground black pepper

Taken from www.vegetariantimes.com/recipe/wild-rice-and-mango-salad/ (may not work)