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Jasmine rice olive oil lemon juice organic salt ground black pepper thai basil mint Coriander green onion mangos peanuts coconut dried
Viewed: 37 - Published at: 2 years agoIngredients
- 1 5/8 cups jasmine rice
- 4 tablespoons olive oil
- 1 lemon juice organic, and zest
- salt
- ground black pepper
- 1 sprig thai basil
- 1 sprig fresh mint
- 1 sprig coriander
- 1 stalk green onion or fresh onion
- 2 mangos
- 1/2 cup peanuts
- 5/8 cup coconut dried
Method
- Cook the rice in salted water. Drain, and set aside.
- In a salad bowl, pour the olive oil, lemon zest, lemon juice, salt, and pepper. Stir.
- Chop basil, mint, coriander, and onion stalk, add to the bowl, but keep a few leaves for decoration.
- Cut the mango into small pieces, add to the bowl.
- Crush the peanuts, add to the bowl.
- Lightly brown the coconut in a skillet, add to the salad but keep 1 tablespoon for decoration.
- Add the rice, mix gently, check the seasoning, garnish with the remaining dried coconut and herbs.
- Refrigerate for at least 2 hours.
