Tropical island rice
Serves: 8 as a side
Prep time: 10 minsTotal time: 
Recipe photograph by Martin Poole
Tropical island rice
Recipe by Anna Glover
This tasty tropical island rice is packed with fruit and nuts. Make it ahead and bring to room temperature before serving
Serves: 8 as a side
Prep time: 10 minsTotal time: 
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Nutritional information (per serving)
Calories
358Kcal
Fat
11gr
Saturates
2gr
Carbs
54gr
Sugars
15gr
Fibre
4gr
Protein
10gr
Anna Glover
Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world
See more of Anna Glover’s recipes
Anna Glover
Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world
See more of Anna Glover’s recipes
Ingredients
- 400g basmati and wild rice mix, rinsed and drained
- juice of 2 limes
- 3 tbsp olive oil
- 100g peanuts or cashews, toasted and roughly chopped
- 150g island fruit mix (or a mix of raisins, dried apricots, pineapple and papaya)
- 1 large mango, peeled, stoned and diced
- 4 spring onions, finely sliced
- ½ x 30g pack mint, leaves picked and shredded
- ½ x 30g pack coriander, finely chopped
Step by step
Get ahead
Make a few hours in advance, and chill. Bring to room temperature to serve.
- Cook the rice as per the packet instructions. Drain well, tip into a large bowl and leave to cool.
- Fold through the remaining ingredients and season.
