Bahama summer rice salad

By Raquel Fox
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SERVES
6

Ingredients

  • 4 cups (1 litre) cooked jasmine rice
  • 1 cup (250 milliliters) cooked wild rice
  • 1/2 medium red onion, diced
  • 2 stalks celery, diced
  • 2 teaspoon (10 milliliters) lemon zest
  • 1/2 yellow bell pepper, diced
  • 1/2 cup (125 milliliters) diced apricots
  • 1/2 cup (125 milliliters) dried cherries
  • 1/2 cup (125 milliliters) pecan pieces, toasted
  • 1/4 cup (60 mL) diced fresh Italian parsley
  • 2 cups (500 milliliters) Mango Passion

Mango passion vinaigrette:

  • 1 cup (250 milliliters) frozen mango juice concentrate
  • 1 cup (250 milliliters) frozen orange juice concentrate
  • 1/4 cup (60 milliliters) frozen lemonade or limeade concentrate
  • 1/4 cup (60 milliliters) frozen strawberries
  • 1 Tbsp (15 milliliters) red wine vinegar
  • 2 tablespoons (30 milliliters) Dijon mustard
  • 1/4 teaspoon (1 milliliter) salt and extra to taste
  • 1/4 teaspoon (1 milliliter) freshly ground black pepper and extra to taste
  • 1/4 cup (60 milliliters) extra virgin olive oil

Directions

  1. In a large bowl, combine jasmine and wild rice and mix. Add remaining ingredients and mix well.

Mango passion vinaigrette:

  1. In the bowl of a food processor or blender, combine all ingredients (except oil) and puree. While motor is running, slowly pour in olive oil.
  2. Season to taste with salt and pepper.
  3. Store in sterilized glass jars and refrigerate for up to two weeks.

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