Coconut-Mint and Mango Rice Salad

Name: Coconut-Mint and Mango Rice Salad
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 6-8 serving(s)
Ingredients: 1 1/2 cups jasmine rice; 2 1/4 cups chicken broth or 2 1/4 cups vegetable broth; 1/2 cup coconut milk, shaken very well; 3 tablespoons lime juice; 2 tablespoons rice wine vinegar; 2 tablespoons ginger, grated; 1 tablespoon minced hot red chili pepper; 1 tablespoon mustard oil (OR 1 tablespoon olive oil and 1 teaspoon dried mustard); 1/2 teaspoon salt; 1/2 teaspoon fresh ground black pepper; 1 large ripe mango, diced (approx. 2 cups); 1/2 cup chopped scallion, white and green parts; 1/2 cup of fresh mint, chopped; 1/4 cup toasted slivered almonds

Submitted by love4culinary

"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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Ready In:: 40mins
Ingredients:: 14
Serves:: 6-8

ingredients

1 ¹⁄₂ cups jasmine rice
2 ¹⁄₄ cups chicken broth or 2 1/4 cups vegetable broth
¹⁄₂ cup coconut milk, shaken very well
3 tablespoons lime juice
2 tablespoons rice wine vinegar
2 tablespoons ginger, grated
1 tablespoon minced hot red chili pepper
1 tablespoon mustard oil (OR 1 tablespoon olive oil and 1 teaspoon dried mustard)
¹⁄₂ teaspoon salt
¹⁄₂ teaspoon fresh ground black pepper
1 large ripe mango, diced (approx. 2 cups)
¹⁄₂ cup chopped scallion, white and green parts
¹⁄₂ cup of fresh mint, chopped
¹⁄₄ cup toasted slivered almonds

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.

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Reviews

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!

ellie_

RECIPE SUBMITTED BY

love4culinary

United States

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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