|Mango Wild Rice Salad||
- 1 cup wild rice
- 1 bag frozen mango
- 1/2 bag frozen, shelled edamame
- 1 cup cherry tomatoes
- juice of 1 lime
- 3 Tbs olive oil
- salt to taste
- Bring 2 cups of water to a boil and add in sprouted wild rice. Let cook for 40 minutes or until rice is tender and water is absorbed.
- Defrost mango and edamame.
- Chop tomotoes and combine all ingredients when rice has cooled.
- Store in fridge and eat all week.