Wild Rice and Papaya Salad
Guest Chef – Margaret Chisolm
Preparation time is 65 minutes.
Ease of preparation is moderate.
Yields: 4-6 servings
Ingredients
- ½ cup wild rice (120 millilitres)
- ¾ white rice (180 millilitres)
- 1 ½ cups water (360 millilitres)
- ¼ cup orange juice (60 millilitres)
- 2 teaspoon white wine vinegar (10 millilitres)
- ¼ cup extra-virgin olive oil (60 millilitres)
- ¼ cup dried apricots, diced (60 millilitres)
- 1 small papaya, diced
- 1 red bell pepper, diced
- ¼ cup cilantro, chopped (60 millilitres)
- 1 green onion, sliced
- salt and black pepper, freshly ground
Directions
- Rinse the wild rice in a colander and place in a small pot.
- Add enough water to cover by 2 inches (5 centimetres).
- Add a pinch of salt. Bring to a simmer and cook gently for approximately 45 minutes, or until tender.
- Drain and set aside.
- In a small pot with a tight fitting lid place the white rice.
- Add the remaining water and a pinch of salt.
- Bring to a boil and simmer for approximately 20 minutes, or until the water is absorbed and the rice is tender.
- Place the rice in a serving bowl and set aside to cool.
- In a medium bowl whisk together the orange juice, vinegar and olive oil.
- Combine the wild and white rice with the olive oil mixture, apricots, papaya, red pepper, cilantro and green onion.
- Season with salt and pepper.