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

1. Rinse the wild rice in a colander and place in a small pot.
2. Add enough water to cover by 2 inches (5 centimetres).
3. Add a pinch of salt. Bring to a simmer and cook gently for approximately 45 minutes, or until tender.
4. Drain and set aside.
5. In a small pot with a tight fitting lid place the white rice.
6. Add the remaining water and a pinch of salt.
7. Bring to a boil and simmer for approximately 20 minutes, or until the water is absorbed and the rice is tender.
8. Place the rice in a serving bowl and set aside to cool.
9. In a medium bowl whisk together the orange juice, vinegar and olive oil.
10. Combine the wild and white rice with the olive oil mixture, apricots, papaya, red pepper, cilantro and green onion.
11. Season with salt and pepper.