Recipe by: Brenda Pachel, featured on Chef AJ live on 1-16-24
Ingredients:
- 1/3 cup coconut milk, canned like Thai Kitchen brand or similar
- 3 Tbls mixed berry jam, (fruit juice sweetened)
- 2 Tbls Blackberry Balsamic
- 1/8 tsp vanilla powder
- 4-6 drops liquid stevia, optional
- 2 cups cooked rice, (I used Jasmine)
- 1 cup fresh blueberries
- 3/4 cup fresh strawberries, bite sized pieces
- 3/4 cup frozen cherries, thawed and quartered
- 2 bananas, 1/2 inch sliced then quartered
- Chopped walnuts or hemp seeds, for garnish
Directions:
1. In a small bowl; add the coconut milk, blackberry balsamic, mixed berry jam, vanilla powder and stevia. Stir until combined.
2. In a large bowl; add the rice, blueberries, strawberries, cherries and sauce. Stir until everything is coated.
3. Gently stir in the banana chunks and serve garnished with walnuts.
Notes:
- It’s best to add the bananas and sauce to the rice just before serving. This is to keep the rice from soaking up too much sauce, making the salad drier and to keep the bananas from getting brown and mushy