Mango and Coconut Rice Salad

Name: Mango and Coconut Rice Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 158 milliliters jasmine or basmati rice; 158 milliliters cilantro leaves, roughly chopped; 158 milliliters flaked coconut; 2 green onions, thinly sliced; 1 Grated zest and juice of lemon; 1 large mango or 2 smaller ones, cut roughly into 1-inch dice; 2 Tbsps mint leaves, roughly chopped; 2 Tbsps peanut oil; 1 red bell pepper, thinly sliced; 1 fresh red chile, seeded and finely chopped; 237 milliliters Camargue red rice; 118 milliliters roasted salted peanuts, roughly chopped; 4 servings Salt; 177 milliliters crisp-fried shallots (homemade or bought, optional); 237 milliliters loosely packed Thai basil; 1 teaspoon unsalted butter; 118 milliliters water

Mango and Coconut Rice Salad might be just the main course you are searching for. This recipe serves 4. Watching your figure? This gluten free and vegetarian recipe has 549 calories, 12g of protein, and 22g of fat per serving. This recipe covers 22% of your daily requirements of vitamins and minerals. Head to the store and pick up bell pepper, cilantro leaves, roasted peanuts, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.

Instructions

Start by cooking the rice.

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Rice

Put the jasmine rice and butter in a small saucepan and place on a medium heat.

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Jasmine Rice

Butter

Equipment you will use

Sauce Pan

Add a little salt, the water and half the Thai basil (keep the leaves attached to the stalk). Bring to the boil, then cover and cook on a slow simmer for 15 to 20 minutes.

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Thai Basil

Water

Salt

Remove and discard the basil.

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Basil

Spread out the rice on a flat tray to cool down.

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Spread

Rice

Cook the red rice in plenty of boiling water (as you would cook pasta but with no salt) for 20 minutes, or until it is cooked through.

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Pasta

Water

Rice

Salt

Drain and spread on a tray to cool down.

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Spread

Pick off the leaves of the remaining basil and chop them up roughly.

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Basil

Place them in a large mixing bowl.

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Mixing Bowl

Add the jasmine and red rice together with all the remaining ingredients, apart from the shallots, and stir just to mix; do not stir too much or the mango pieces will disintegrate. Taste and adjust the seasoning.

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Seasoning