Ingredients
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4 cups (1 litre) cooked jasmine rice
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1 cup (250 milliliters) cooked wild rice
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1/2 medium red onion, diced
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2 stalks celery, diced
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2 teaspoon (10 milliliters) lemon zest
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1/2 yellow bell pepper, diced
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1/2 cup (125 milliliters) diced apricots
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1/2 cup (125 milliliters) dried cherries
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1/2 cup (125 milliliters) pecan pieces, toasted
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1/4 cup (60 mL) diced fresh Italian parsley
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2 cups (500 milliliters) Mango Passion
Mango passion vinaigrette:
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1 cup (250 milliliters) frozen mango juice concentrate
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1 cup (250 milliliters) frozen orange juice concentrate
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1/4 cup (60 milliliters) frozen lemonade or limeade concentrate
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1/4 cup (60 milliliters) frozen strawberries
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1 Tbsp (15 milliliters) red wine vinegar
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2 tablespoons (30 milliliters) Dijon mustard
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1/4 teaspoon (1 milliliter) salt and extra to taste
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1/4 teaspoon (1 milliliter) freshly ground black pepper and extra to taste
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1/4 cup (60 milliliters) extra virgin olive oil
Directions
- In a large bowl, combine jasmine and wild rice and mix. Add remaining ingredients and mix well.
Mango passion vinaigrette:
- 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.
- Season to taste with salt and pepper.
- Store in sterilized glass jars and refrigerate for up to two weeks.
