1 cup of wild rice (170 g)
1 cup of white rice (200 g)
2 cups of Canadian beef, cut into 1 cm cubes (340 g)
2 cups of pineapple chunks (200 g)
1 1/2 cups of red bell pepper, with skin, cut into 1 cm cubes (300 g)
1/2 teaspoon of salt
For the dressing
1 cup of mayonnaise (200 g)
1 tablespoon of English Worcestershire sauce
1 teaspoon of grated lime zest
1 tablespoon of lime juice
1/3 cup of chopped fresh cilantro (25 g)
1 cup of wild rice (170 g)
1 cup of white rice (200 g)
2 cups of Canadian beef, cut into 1 cm cubes (340 g)
2 cups of pineapple chunks (200 g)
1 1/2 cups of red bell pepper, with skin, cut into 1 cm cubes (300 g)
1/2 teaspoon of salt
For the dressing
1 cup of mayonnaise (200 g)
1 tablespoon of English Worcestershire sauce
1 teaspoon of grated lime zest
1 tablespoon of lime juice
1/3 cup of chopped fresh cilantro (25 g)
In a large pot with 5 cups of water (1.2 liters), cook the wild rice over high heat until it's tender (about 45 minutes)
Meanwhile, in another large pot with 3 cups of water (720 ml), cook the white rice over high heat until it's tender (about 15 minutes)
Remove them from the heat and let them cool
In a large bowl, combine the two types of rice, add the remaining ingredients, and mix gently with a spoon
Pass to a serving dish, cover with plastic wrap, and refrigerate for about 1 hour
Prepare the dressing: in a small bowl, mix all the ingredients with a spoon
Cover with plastic wrap and also refrigerate for about 1 hour
Serve the salad chilled with the dressing on top
423 calories per serving
