Wild rice and tropical fruit salad

Time required : 2 hours
Yield : 6 servings Prep Time : 15 minutes
Level : Easy Cook Time : 45 minutes
Maceration : 1 hour


  • 125 mL (1/2 cup) organic wild rice
  • 125 mL (1/2 cup) whole-grain brown rice
  • 45 mL (3 tablespoons) finely chopped red onion
  • 2 kiwis, diced
  • 250 mL (1 cup) diced mango
  • 10 cherry tomatoes, halved
  • 60 mL (1/4 cup) finely chopped fresh coriander


  • 15 mL (1 tablespoon) Compliments Organic Extra Virgin Olive Oil
  • 30 mL (2 tablespoons) tropical fruit juice
  • juice and zest of one lime
  • 5 mL (1 teaspoon) Compliments Organic 100% Pure Maple Syrup
  • 2 mL (1/2 teaspoon) hot pepper flakes
  • 60 mL (1/4 cup) toasted coconut*


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.

*  If you can’t find any pre-toasted coconut flakes, 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. 

Variation: Double the vinaigrette recipe and use to marinate white fish or seafood. One recipe, two uses!