Red Rice Salad

This red rice salad is no ordinary salad! It's nutty from the sesame oil, salty from the tamari, fruity from the mango, and punchy from the cilantro. But the best part is the firm bite that the red rice provides. If you're not familiar with red rice I highly recommend you try it out because it's incredibly nutritious. And if you can't find red rice, you can always substitute it with wild rice.

If you know me, you know that I try very hard to add variation to the foods I consume. Whole grains are a great place to start! Because honestly, who wants to eat plain rice, pasta, and potatoes every week?

To make sure I don't solely eat white rice, I switch it up with brown rice, wild rice, and –you guessed it– red rice. It makes the perfect base for cold salads that are not only easy to prepare but also very meal-prep-friendly.

Difference between white rice, brown rice, wild rice, and red rice

White rice is the most common but probably the least nutritious since it has been stripped from its hull, bran, and germ.

Brown rice, on the other hand, still has its bran and germ, which makes it a whole grain. As a result, it's higher in fiber, vitamins, and minerals.

Red rice grows in different parts of the world, such as Asia and the Middle East, but also in the French wetlands of Camargue. Just like brown rice, it still has its hull and contains more fiber and protein the white rice.

Wild rice is technically not rice but the seeds of an aquatic grass. It's however used and cooked like regular rice.

How to substitute red rice?

If you can't find red rice, you can make this red rice salad with regular wild rice. It has a similar firm texture once it's cooked and provides some bite to this salad. Follow the package directions for cooking time and rice-to-water ratio.

Key ingredients

• Red rice (or wild rice) for the base.
• Cucumber for some crunch.
• Mango and tangerines for a fresh and fruity add-in.
• Cashews for healthy fats and protein (18g protein/100g).
• Shelled edamame beans for protein (10g protein/100 g). You can use frozen or canned edamame beans.
• Toasted sesame oil & tamari for seasoning.
• Lime juice for some acidity.
• Fresh cilantro & sesame seeds to round off the flavors.

Step-by-step instructions

STEP 1: Cook the red rice. Start by rinsing the rice under cold water until the water runs clear. Add the rice to a pot with 1.5 to 2x the volume of water (according to package directions). Bring to a boil, then simmer over medium heat until cooked. This can take between 30 and 45 minutes depending on the kind of red rice you're using.

STEP 2: Prep the veggies. Peel the tangerines and cut the wedges into small pieces. Cut the cucumber into small dice. Slice the mango along the pit and draw a grid pattern with a knife. Scoop out the mango pieces with a spoon. Finely chop the cilantro.

Elo's tips

1. Rinse the cooked red rice to help it cool down more quickly.
2. Cook the rice in vegetable broth to make it even more flavorful. I like to add Japanese umami vegan broth powder to the cooking water.
3. Don't reheat this salad. The tangerines and mango make it super fresh and juicy but don't taste great warm.