Coconut-Mint and Mango Rice Salad

"This is a recipe from the local newspaper... it sounds wonderful! I havent had it, but just had to share it with my zaar pals.. I cant wait to try it!!! prep and cooking time does not include 2hrs for refrigeration.. or time to bring it to room temp :-) ENJOY!!! This recipe states that it is easily doubled :-)"
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  • 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.

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  1. Very good and spicy salad which we enjoyed with lamb chops! I was out of ginger so I skipped it and I was also out of hot chili peppers so used crushed red pepper flakes - using the same amount as listed - it was too hot for me but my dh and ds loved the heat! Tomorrow I am mixing the leftover salad with a small can of tuna for a great lunch! Thanks for sharing!


Since April 2008, I have been a vegetarian. I dont eat creatures...that's the easiest way to put it! :D I still eat a small amount of dairy, but not very much. I have been missing around here for a while, and hope to poke my head in a bit more often from now on... I hope you enjoy my recipes...
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