Ingredients:

1 cup Wild Rice

2 1/3 cups chicken broth

1 cup cucumber, chopped into cubes

1 cup panela cheese, chopped into cubes

6 basil leaves, chopped into strips

20 cherry tomatoes, cut in half

1/4 cup pine nuts

1/2 cup dried cranberries

1/2 cup diced pear

1 cup arugula

1 large avocado, diced

1/2 cup red onion, chopped

1 cup mango, diced

 

For the dressing:

1/2 cup fresh lime juice (about 4 limes)

1/4 cup Olive Oil

1 teaspoon salt

Pepper to taste

 

Directions:

In a pot over a medium-high flame, add chicken broth and bring to a boil. Add in rice and return to a boil. Once boiling, place a lid on the pot and lower the flame to a simmer. Simmer for 45 minutes. Remove pot from heat and let rice rest in pot for 10 minutes. Place rice in a strainer and rinse under cold water. Let drain completely.

 

In a large bowl, add cucumber, panela cheese, basil, cherry tomatoes, pine nuts, dried cranberries, pear, arugula, avocado, and red onion. Mix well to combine.

 

Pour drained wild rice into veggies. Mix well. Then add in the mango and give it another mix. In a small bowl or cup, mix all ingredients for dressing and pour over the salad.