200 g of wild rice (available at supermarkets)
1 chicken bouillon tablet
2 cups of water
1 hand full of rutabaga
50 g of coalho cheese
1 large mango
Dressing
3 soup spoons of honey
2 soup spoons of mustard
Lime juice from 1 lime
1 soup spoon of salt
1 cup of cold water
1/4 cup of olive oil
200 g of wild rice (available at supermarkets)
1 chicken bouillon tablet
2 cups of water
1 hand full of rutabaga
50 g of coalho cheese
1 large mango
Dressing
3 soup spoons of honey
2 soup spoons of mustard
Lime juice from 1 lime
1 soup spoon of salt
1 cup of cold water
1/4 cup of olive oil
Make the dressing: mix all ingredients and beat with a fork until you get a homogeneous mixture
Refrigerate
Dissolve the chicken bouillon in hot water
Add wild rice and cook over low heat until the rice is tender
Attention to the point, this type of rice is harder than traditional rice
If the rice still has liquid, drain and let it cool completely
Wash the rutabaga, remove leaves, and reserve
Cut the coalho cheese into fine slices
Peel the mango and cut it into fine slices
Assemble the salad
Alternate layers of cheese with mango slices and place wild rice in the center
Dress with cold dressing and serve immediately.
