WEEPING COCONUTS

This recipe is an adapted version from (www.hostthetoast.com). It is a very fresh and light meal. The coconut milk adds a nice refreshing flavour. If I was to recreate gain, I’d probably swap out the red onion for beets.

However, the textures and flavours leave you wanting more yet feeling completely satisfied. It would be a great party salad that no one would think to bring!

coconut rice first

Ingredients

Rice

  • 1 ½ c. basmati rice
  • 1  (15 oz.) can, coconut milk
  • ¾ c. water
  • 1 tsp. sea salt
  • 1 clove of garlic, minced

Salad

  • 1 small red cabbage, shredded
  • 2 c. carrots, shredded
  • ¾ c. radish, thinly sliced
  • 1 small red onion, chopped small
  • 1 c. cilantro, finely diced
  • 1 bundle of green onions, thinly sliced
  • 1 c. cashews, chopped
  • ¾ c. goji berries

Dressing

  • ½ c. peanut butter
  • 2 tbsp. honey
  • 3 tsp. ginger, minced
  • 2 tbsp. rice vinegar
  • 2 tsp. sesame oil
  • 6 tbsp. warm water (to thin)
  • Lime wedges, chopped cashew, cilantro to season (optional)

coconut rice 1

Directions

  1. Chop all vegetables, herbs and salad ingredients and place in a large bowl and set aside.
  2. Rinse rice, then cook in a medium pot with coconut milk, water, garlic and salt.
  3. Bring to a boil, then simmer for 20 minutes with a lid.
  4. While waiting for the rice, mix ingredients for the dressing together until it has reached a smooth consistency (you may need to adjust the amount of water to your consistency desires) Whisk quickly to help smooth the honey and peanut butter.
  5. Remove rice from heat and let sit for 5 minutes.
  6. Add rice to vegetables.
  7. Serve and top with dressing and seasonings.

Bon Appetit!

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