Coconut-mint And Mango Rice Salad

Total Time: 40 mins Preparation Time: 25 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 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, and green parts
• 1/2 cup fresh mint, chopped
• 1/4 cup toasted slivered almonds

Recipe

• 1 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.
• 2 set aside to cool.
• 3 combine rice and broth in a medium saucepan.
• 4 bring to a boil, then stir and cover.
• 5 reduce your heat to a simmer and allow to cook for 15 mins, or until liquid is absorbed.
• 6 turn off heat and allow rice to stand covered for 10 mins, and uncover and fluff with a fork.
• 7 in a nonreactive large bowl, mix coconut milk, lime juice, vinegar, ginger, chilies, mustard oil, salt and pepper.
• 8 add rice to this mixture, stirring to coat the rice very well.
• 9 refrigerate for at least 2 hours for rice to absorb flavors.
• 10 before serving, bring rice to room temperature, and then stir in your mango, scallions and 1/4 cup of mint.
• 11 taste test to see if seasonings suit you.
• 12 if not, you may want to add more vinegar, salt, or pepper.
• 13 garnish with the toasted almonds and remaining 1/4 cup of chopped mint.