Coconut Rice Salad

Recipe by Diana Adcock
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a food processor combine 1/4 of the sliced green onions, the garlic, cilantro, mint, and parsley.
  • Pulse to finely chop and scrape into a glass bowl.
  • Add the coconut milk mixing well.
  • Measure and add enough water to make 4 cups.
  • Whisk well and set aside.
  • In a large pot over medium high heat add the rice and oil.
  • Stir to coat.
  • Add the coconut milk mixture.
  • Bring to a boil, reduce heat to medium low and cover.
  • Cook rice for 18 minutes, remove from heat and let stand covered 5 minutes.
  • Turn rice out into a large bowl and toss well to cool and separate.
  • Place in the fridge, stirring often to help cool.
  • In a food processor combine the mango, red onion, garlic, sugar, red wine vinegar and puree until smooth.
  • While machine is running slowly and in a very thin stream add the oil.
  • Add the salt and pepper and pulse to combine.
  • To the rice add the peaches, red pepper and cucumber.
  • If serving right away toss with dressing to coat.
  • If serving later cover rice mixture and dressing seprately.
  • Add the desired amount of dressing right before serving.
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