This delicious dish is perfect for spring and summer. I used frozen mango and thawed it over night just because I hate peeling mangos. But if you prefer, you can buy fresh mangos and go from there. Just make sure you chop everything small so you get a nice blend of textures and flavors with every bite.
In a large pot, bring the wild rice and vegetable broth to boil.
Reduce heat to a simmer and cook for about 1 hour (time can vary slightly by oven and temperature). The rice should be soft like regular rice when it's done.
Cool the rice in a large mixing bowl.
When completely cooled, mix in all the other ingredients and stir well to combine.
Serve as a side dish, or plant-based main course.
Video
Notes
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.