We all blog for different reasons, but today I am writing this post as a welcome diversion from a task that has been consuming every ounce of my energy and time for the last month – packing and moving! Why, do we accumulate so much stuff? Honestly folks, since I have started blogging, I have accumulated a mountain of food-blogging stuff, most of which has found its new home in a stack of boxes that will be stored for the next few months while our new home is being built. So, as you can glean from this, I will be winding down Foodie on Board for a few months. I plan to post the last few recipes waiting in the wings, and then take a break until we move into our new home. Why not blog from your temporary kitchen, you ask? Well, our temporary condo is the size of a postage stamp, and has virtually no photographable light! Dark, dark, dark! Never fear though, our new home is flooded with gorgeous light and I can’t wait to see what miracles that light will perform. Not only that, the new kitchen is a dream, and I promise I will be cooking up a storm there, once we get re-established.
I hope you enjoy today’s recipe, though! This is one of those perfect dishes to take along to all of the picnics and barbeques you will be attending over the summer months. The layers of flavours pair perfectly with almost any protein and will complement all of the other salads on the table. I found this recipe in “Plenty” by Yotam Ottolenghi and the first time I made it I couldn’t find the red rice. I used brown basmati and Thai black rice and it was just gorgeous! I suggest you play with the various kinds of rice you have in your cupboard.
I haven’t attended Fiesta Friday for a few weeks now, so I can’t wait to bring a big bowl of my rice salad over to the hottest virtual blog party in town. I am really looking forward to re-connecting with our lovely host, Angie, our talented co-hosts and all of the other super amazing guests over there. Come and join us, there!
Mango and Coconut Rice Salad
2/3 cup Jasmine or basmati rice
1 teaspoon unsalted butter
1 1/3 cup water (scant)
1 cup loosely packed Thai basil
1 cup Thai red rice
1 red bell pepper, thinly sliced
2 tablespoons 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 into a 1-inch dice
½ cup roasted salted peanuts, roughly chopped
2/3 cup flaked coconut
2 tablespoons peanut oil
¾ cup crisp-fried shallots (homemade or bought)
Rinse the basmati rice in a strainer and shake well to dry. Place the rice, butter, salt, water and half the basil (stems attached) in a medium pot. Bring to a boil. Reduce heat to low, cover and simmer for approximately 13 minutes. Remove from the heat and discard the basil. Remove the rice to a large bowl to cool. Gently flake with a fork to separate the grains.
Cook the red rice in plenty of boiling water and a bit of salt. After 20 minutes, check to see if it is al dente. Drain the water and spread rice on a tray to cool.
Pick off the leaves of the remaining basil and chop them roughly. Place them in a large bowl. Add the 2 kinds of rice and the remaining ingredients, except for the shallots. Stir just to mix. Be careful not to over-stir, or the mangos will go mushy.
Taste to adjust the seasoning. Place in serving bowls and garnish with the shallots and extra peanuts.
*Note: I made this with brown basmati and Thai black sweet rice the first time that I made it and it was delicious! Play with different kinds of rice.