Gingered California Wild Rice and Papaya Salad

Great as a spring or summer salad, or use as a
side dish to duck, pork, or chicken

Ingredients:
4 cups Cooked California Wild Rice, well drained and cooled
1 cup Ripe Hawaiian, or Mexican Papaya, cut into 1/2-inch cubes
1/3 cup Diced red pepper
1 Tablespoon Fresh Cilantro, chopped
½ cup Finely diced red onion
   
Dressing:
1 Tablespoon Lime juice
1 Tablespoon Honey
1 Tablespoon Fresh ginger, minced
1 Large clove garlic, minced
1/8-1/4  tsp Chili flakes
  Salt and pepper to taste
   
Garnish:
1/3

cup Shelled pumpkin seeds, lightly toasted (optional)

Cooking Instructions:

  1. Combine rice, papaya, red pepper, cilantro and onion in serving bowl.
  2. In a small bowl, whisk together dressing ingredients.
  3. Pour over salad and gently stir to combine well.
  4. Let rest in refrigerator for 1 hour to overnight.
  5. Just before serving, Chef Craig von Foersterfold in the toasted Pumpkin seeds.
Makes 6 servings.

This recipe was developed for the California Wild Rice Advisory Board by Executive Chef Collin Moody, AsilomarConference Grounds, Pacific Grove, California :: www.cawildrice.com