For the rice: 1 cup of wild rice, 1 cup of white rice, 2 cups of Canadian ribs cut into 1 cm cubes (340 g), 2 cups of pineapple chunks in syrup (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 dressing, 1 tablespoon of lemon zest, 1 tablespoon of lemon juice, 1/3 cup of chopped parsley (25 g)
For the rice: 1 cup of wild rice, 1 cup of white rice, 2 cups of Canadian ribs cut into 1 cm cubes (340 g), 2 cups of pineapple chunks in syrup (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 dressing, 1 tablespoon of lemon zest, 1 tablespoon of lemon juice, 1/3 cup of chopped parsley (25 g)
Prepare the rice: In a medium saucepan with 5 cups of water, cook the wild rice over high heat for 45 minutes or until it is tender
Meanwhile, in another medium saucepan with 3 cups of water, cook the white rice over high heat for 15 minutes or until it is tender
Remove both types of rice from the heat and let them cool
In a large bowl, combine the two types of rice, add the remaining ingredients, and mix slowly with a spoon
Place in a baking 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 refrigerate for about 1 hour
Serve the salad chilled, with the dressing on top.
