Mollie Katzen
Wild rice partners amazingly well with bright chunks of mango in a chili-laced backdrop.
Ingredients
- ½ cup wild rice
- 4 cups water
- 1 teaspoon salt, or more to taste
- 1-2 tablespoons olive oil or grapeseed oil
- 1 ½ cups finely minced onion (1 medium)
- 1 tablespoon chili powder (plus up to a teaspoon each of other chili powders, if desired – see note above)
- 1 teaspoon dried thyme
- 1 ½ tablespoons minced or crushed garlic
- 1 medium-sized red bell pepper, minced
- 1 medium-sized poblano or Anaheim chili, minced
- 1 pound frozen mango chunks, chopped while still frozen into tiny dice (or 3 pounds fresh mangoes - pitted, peeled, chopped)
- 3 cups water or low-sodium vegetable stock (possibly more)
- Up to 2 tablespoons fresh lemon or lime juice (optional)
- Light-colored honey (optional)
- Black pepper
- Crushed red pepper
- Lemon or lime wedges (optional)
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