Coconut Rice Salad

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 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 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 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

Recipe

• 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.