Rio Medley™ Caribbean Cucumber Salad

Rio Medley™ Caribbean Cucumber Salad

InHarvest Products Used

Ingredients:

Yield: 10 1-cup servings

  • 8 oz. InHarvest Rio Medley™
  • 2 c. water 
  • 3 c. fresh pineapple, cleaned and medium dice
  • 1 banana, slice into half-moons
  • 1 T. lime juice 
  • 1 T. olive oil
  • Pan spray, as needed
  • 1 English cumber, skin-on, slice into cubes
  • ½ t. kosher salt
  • 2 T. Caribbean jerk seasoning
  • 1 T. honey
  • ½ T. jalapeno, minced
  • ½ c. cilantro, rough chopped

Directions:

  1. Preheat oven to 400°F. 
  2. Cook InHarvest Rio Medley according to package directions. Let it sit covered for 15 minutes to soften the bran layer of the grains. Cool rice and chill it to 40°F.
  3. Line a sheet tray with foil or parchment paper and spray with pan spray.
  4. Toss pineapple and bananas with lime and olive oil, place on the tray and roast in oven until pineapple starts to caramelize (approximately 20 minutes). Let chill to 40°F. 
  5. When all chilled, fold all ingredients together using a rubber spatula.
  6. Serve well-chilled.