Festival Rice Salad
This is the salad dish Sally and Bob brought to the Jamaican Dinner at The Wert’s House on February 7th, 2009! Not your conventional salad of greens and veggies but more of a salad made from fresh Island ingredients. It was a refreshing way to start a meal.
FESTIVAL RICE SALAD
- 1 1/3 cups long grain rice
- 1 red bell pepper
- 1 hot pepper, seeded and minced
- 3/4 cup cashews, roasted and salted
- 1/2 orange, juiced and rind grated
- dash of freshly ground pepper
- 1 yellow bell pepper halved
- flesh of 1/2 coconut coarsely grated
- fresh chives, chopped to garnish with
- dash of salt
- 1/3 cups raisins
- 2/3 cups mayonnaise
- 1 banana, sliced
Cook rice in salted boiling water for 10 – 15 minutes until just soft. Rinse and drain in cool water. On a preheated grill, broil the pepper halves, with the skin side up until blackened. Set aside in a plastic bag to cool. When cool peel off skins and cut into strips. In a mixing bowl combine raisins, cashews, coconut, hot pepper, broiled pepper, and rice. In a side bowl stir together mayonnaise with orange juice and rind. Fold orange mayonnaise into rice blend. Gently toss in sliced bananas. Spoon into decorative bowl and garnish with chives.
We got this recipe from a cookbook titled “Don’t Stop the Cook – A complete guide to Caribbean Food Recipes”.
Can you tell me how many servings the festival rice makes? We are planning our own Jamaican themed dinner party and appreciate your recipes!