
Mango and Coconut Rice Salad
A delicious thai dish. Completely plant-based. Gluten-free friendly.
Total Time
192 min
Serves
6
Rating
0.0 (0)
Ingredients
- 2/3 cup jasmine or basmati rice
- 1 tsp unsalted butter
- Salt
- 1/2 cup water
- 1 cup loosely packed Thai basil
- 1 cup Camargue red rice
- 1 red bell pepper
- thinly sliced
- 2 tbsp mint leaves
- roughly chopped
- 2/3 cup cilantro leaves
- roughly chopped
- 2 green onions
- thinly sliced
- 1 fresh red chile
- seeded and finely chopped
- Grated zest and juice of 1 lemon
- 1 large mango or 2 smaller ones
- cut roughly into 1-inch dice
- 1/2 cup roasted salted peanuts
Instructions
- 1
Start by cooking the rice.
- 2
Put the jasmine rice and butter in a small saucepan and place on a medium heat.
- 3
Add a little salt, the water and half the Thai basil (keep the leaves attached to the stalk).
- 4
Bring to the boil, then cover and cook on a slow simmer for 15 to 20 minutes.
- 5
Remove and discard the basil.
- 6
Spread out the rice on a flat tray to cool down.
- 7
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.
- 8
Drain and spread on a tray to cool down.
- 9
Pick off the leaves of the remaining basil and chop them up roughly.
- 10
Place them in a large mixing bowl.
- 11
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.
- 12
Taste and adjust the seasoning.
- 13
Transfer the salad into serving bowls and garnish with crisp-fried shallots, if you like.