Tropical Rice Salad with Pineapple and Jícama
A bright, crunchy grain salad balanced with sweet pineapple and toasted pepitas
Why This Recipe Works
Boiling rice like pasta and cooling it on a baking sheet ensures perfectly separate grains that won't turn mushy when tossed with dressing. This bright salad balances the sweetness of fresh pineapple with the crunch of jicama and toasted pepitas.
Instructions
Bring water to a boil in a Dutch oven. Meanwhile, toast the rice in a large skillet over medium heat until it smells faintly nutty and some grains turn opaque, 5 to 8 minutes.
Stir salt and the toasted rice into the boiling water and cook, stirring occasionally, until the rice is tender but not soft, about 15 minutes. Drain the rice and spread it onto a rimmed baking sheet to cool completely, about 15 minutes.
Whisk the oil, jalapeño, lime zest, lime juice, garlic, honey, salt, and pepper together in a large bowl. Add the cooled rice and drizzle the dressing over the top, tossing to coat.
Fold in the pineapple, jicama, pumpkin seeds, scallions, and cilantro until evenly distributed. Let the salad sit for 20 minutes to allow the flavors to meld before serving at room temperature.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate for up to 3 days.
What substitutions can I make?
- honey: agave nectar
