Coconut-Mint and Mango Rice Salad

Recipe by love4culinary
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • To toast your almonds, preheat your oven to 350 degrees F, and place nuts in a single layer on a baking sheet, and toast for approximately 10 minutes, shaking your pan periodically to rotate the nuts, until they are golden and fragrant.
  • Set aside to cool.
  • Combine rice and broth in a medium saucepan.
  • Bring to a boil, then stir and cover.
  • Reduce your heat to a simmer and allow to cook for 15 mins, or until liquid is absorbed.
  • Turn off heat and allow rice to stand covered for 10 mins, and uncover and fluff with a fork.
  • In a nonreactive large bowl, mix coconut milk, lime juice, vinegar, ginger, chilies, mustard oil, salt and pepper.
  • Add rice to this mixture, stirring to coat the rice very well.
  • Refrigerate for at least 2 hours for rice to absorb flavors.
  • Before serving, bring rice to room temperature, and then stir in your mango, scallions and 1/4 cup of mint.
  • Taste test to see if seasonings suit you.
  • if not, you may want to add more vinegar, salt, or pepper.
  • Garnish with the toasted almonds and remaining 1/4 cup of chopped mint.
Advertisement