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Wild rice – 1 cup

Vegetable Stock – 2 ¼ cups

Olive Oil – 2 T

Garlic – 1 clove, minced

Shallots – ½ cup, chopped

Red Bell Pepper – 1 cup, diced

Cumin Powder – ½ tsp

Candied Pecan – ½ cup

Carrot – 1 cup, grated

Dried cranberries – ½ cup

Firm Ripe Mango – 1 cup, Cut in large chunks

Salt and Pepper

Method

• Add vegetable stock in heavy bottomed pan with a lid. When it comes to a boil, add the wild rice and let it cook covered on medium low for 40- 45 or until the rice is cooked completely.
• Stir the rice frequently so that it does not stick to the bottom of the pan.
• Set the rice aside.
• Heat a sauté pan with olive oil. When the oil is hot, stir in the garlic and shallots and cook until the shallot turn translucent.
• Add the red bell pepper and cumin powder. Cook for another minute. Turn off the stove.
• Add the cooked rice to the sauté pan and mix it all well
• Stir in the candied pecans, grated carrots and cranberries and mix well so that they are well incorporated. Transfer to a large serving bowl.
• Check for seasonings. Add salt and pepper to taste.
• Garnish with mango and serve.

Serve at room temperature or chilled.