Wild rice and tropical fruit salad
Wild rice and tropical fruit salad

Preparation time 15 minutes

Total time: 1 hour

Ingredients

Salad

  1. 250 mL (1 cup) gourmet blend of wild & whole grain brown rice
  2. 45 mL (3 tablespoons) red onion finely
  3. 2 kiwis
  4. 250 mL (1 cup) diced mango
  5. 10 cherry tomatoes
  6. 60 mL (1/4 cup) finely chopped fresh coriander

Vinaigrette

  1. 15 mL (1 tablespoon) Compliments olive oil
  2. 30 mL (2 tablespoons) tropical fruit juice
  3. 1 lime, zest and juice
  4. 5 mL (1 teaspoon) maple syrup
  5. 2 mL (1/2 teaspoon) hot pepper flakes
  6. 60 mL (1/4 cup) toasted coconut*

Directions

  1. Cook wild rice and brown rice according to package instructions. Allow to cool. In a large bowl, combine wild rice, brown rice, onion, kiwi, mango, tomato halves and coriander. Reserve.
  2. In a small bowl, blend olive oil, fruit juice, lime juice and zest, maple syrup, and hot pepper flakes.
  3. Pour vinaigrette over rice salad and combine. Refrigerate for 1 hour. Sprinkle salad with toasted coconut at serving time and serve as a side dish to grilled meats. *
  4. You'll find large pre-toasted coconut flakes at your supermarket. If you can't find any, use unsweetened grated coconut, and toast it yourself. To do so, heat a small non-stick skillet over medium heat.
  5. Add coconut and cook for about 1 minute, or until fragrant and lightly toasted.

VARIATION: Double the vinaigrette recipe and use to marinate white fish or seafood. One recipe, two uses!

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