COCONUT RICE SALAD
Make and share this Coconut Rice Salad recipe from Food.com.
Provided by Diana Adcock
Categories Mango
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- 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.
Nutrition Facts : Calories 545.1, Fat 40.1, SaturatedFat 11.8, Sodium 524, Carbohydrate 44.4, Fiber 2.8, Sugar 11.9, Protein 5
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