Wednesday, 14 June 2017
Mango and Apricot Salad with Wild Rice
The chopped mango and apricots were added to a glass bowl and soused in a glassful of white wine. Plus a dessert spoonful of granulated sugar. The fruit was stirred until the sugar had entirely dissolved in the wine, and then put in the fridge overnight.
The red and black rice (a quarter cup of each) was cooked for thirty minutes in a small pan under glass and a low heat. Drained and rinsed in cold water, and then added to the fruit salad. Delicious!