Salada de arroz selvagem com folhas verdes e mamão

Ingredientes

• 3/4 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
• 1/2 cup extra virgin Greek olive oil
• 1 teaspoon Dijon mustard
• 1 teaspoon chopped fresh thyme
• Sea salt to taste

Modo de preparo

1. 1

   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.

2. 2

   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.

3. 3

   Wash and spin dry the mesclun.

4. 4

   Juice one of the limes and whisk together with the olive oil, mustard, thyme and a generous pinch of sea salt.

5. 5

   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.