Wild rice and tropical fruit salad Recipe

Name: Wild rice and tropical fruit salad
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 2 servings
Ingredients: 250 mL (1 cup) gourmet blend of wild & whole grain brown rice; 45 mL (3 tablespoons) red onion finely; 2 kiwis; 250 mL (1 cup) diced mango; 10 cherry tomatoes; 60 mL (1/4 cup) finely chopped fresh coriander; 15 mL (1 tablespoon) Compliments olive oil; 30 mL (2 tablespoons) tropical fruit juice; 1 lime, zest and juice; 5 mL (1 teaspoon) maple syrup; 2 mL (1/2 teaspoon) hot pepper flakes; 60 mL (1/4 cup) toasted coconut*

Ingredients

250 mL (1 cup) gourmet blend of wild & whole grain brown rice
45 mL (3 tablespoons) red onion finely
2 kiwis
250 mL (1 cup) diced mango
10 cherry tomatoes
60 mL (1/4 cup) finely chopped fresh coriander
15 mL (1 tablespoon) Compliments olive oil
30 mL (2 tablespoons) tropical fruit juice
1 lime, zest and juice
5 mL (1 teaspoon) maple syrup
2 mL (1/2 teaspoon) hot pepper flakes
60 mL (1/4 cup) toasted coconut*

	PREP TIME 15m	COOK TIME 45m	TOTAL TIME 1h
YIELD 2 servings

Instructions

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.
In a small bowl, blend olive oil, fruit juice, lime juice and zest, maple syrup, and hot pepper flakes.
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. *
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.
Add coconut and cook for about 1 minute, or until fragrant and lightly toasted.