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Wild Rice Salad With Greens and Papaya

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Note: You can also use mango, apricots or ripe, firm peaches in this salad

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Wild Rice Salad With Greens and Papaya

By Diane Kochilas

Servings

Recipes, The Ikaria Diet

Servings

Recipes, The Ikaria Diet

Ingredients

¾ cup wild rice
4 cups mesclun or other tender green
1 ripe papaya peeled pit removed and diced*
1 hothouse cucumber trimmed and diced
2 limes
½ cup extra virgin Greek olive oil
1 teaspoon Dijon mustard
1 teaspoon chopped fresh thyme
Sea salt to taste

Instructions

Cook the rice according to package directions. This will take about a half hour, or until the brown rice kernels soften and split. Drain and set aside.
Clean and dice the papaya. If using a mango, peel that, too, but if using peaches or apricots, you don’t have to remove the skin, which is tender and easy to eat.
Wash and spin dry the mesclun.
Juice one of the limes and whisk together with the olive oil, mustard, thyme and a generous pinch of sea salt.
Compose the salad: Place the greens on the bottom of a serving bowl. Add the rice, fruit and cucumbers. Cut the remaining lime into 6 wedges. Pour the dressing over the salad, toss and serve.

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Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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Wild Rice Salad With Greens and Papaya