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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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Cook time reflects chill time as well. Ingredients:
5 green onions, sliced |
3 cloves garlic, minced |
1/2 cup loosely packed cilantro leaf |
1/2 cup loosely packed mint leaf |
1/2 cup loosley packed fresh parsley leaves |
1 (14 ounce) can coconut milk (regular or lite) |
1 tablespoon olive oil |
1 1/2 cups long grain white rice |
1 1/2 teaspoons sea salt |
2 medium ripe peaches, chopped |
1 medium red pepper, chopped |
1 1/2 cups chopped english cucumbers |
1 medium mango, peeled pitted and chopped |
1/4 cup chopped red onion |
1 clove garlic, minced |
1 tablespoon white sugar |
1/4 cup red wine vinegar |
1 cup canola oil (lite if you can) |
1/4 teaspoon sea salt |
1/4 teaspoon fresh ground black pepper |
Directions:
1. In a food processor combine 1/4 of the sliced green onions, the garlic, cilantro, mint, and parsley.
2. Pulse to finely chop and scrape into a glass bowl.
3. Add the coconut milk mixing well.
4. Measure and add enough water to make 4 cups.
5. Whisk well and set aside.
6. In a large pot over medium high heat add the rice and oil.
7. Stir to coat.
8. Add the coconut milk mixture.
9. Bring to a boil, reduce heat to medium low and cover.
10. Cook rice for 18 minutes, remove from heat and let stand covered 5 minutes.
11. Turn rice out into a large bowl and toss well to cool and separate.
12. Place in the fridge, stirring often to help cool.
13. In a food processor combine the mango, red onion, garlic, sugar, red wine vinegar and puree until smooth.
14. While machine is running slowly and in a very thin stream add the oil.
15. Add the salt and pepper and pulse to combine.
16. To the rice add the peaches, red pepper and cucumber.
17. If serving right away toss with dressing to coat.
18. If serving later cover rice mixture and dressing seprately.
19. Add the desired amount of dressing right before serving.
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