Mango and coconut rice salad

Delight in the fusion of tropical flavors with this delectable mango and coconut rice salad. Perfect harmony of sweet and savory in every bite.

Ingredients:

• 2/3 cup jasmine or basmati rice
• 1 tsp unsalted butter
• Salt
• 1/2 cup water
• 1 cup loosely packed Thai basil
• 1 cup Camargue red rice
• 1 red bell pepper, thinly sliced
• 2 tbsp 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 roughly into 1-inch dice
• 1/2 cup roasted salted peanuts, roughly chopped
• 2/3 cup flaked coconut
• 2 tbsp peanut oil
• 3/4 cup crisp-fried shallots (homemade or bought, optional)

Instructions:

1. Begin by preparing the rice. Combine jasmine rice and butter in a small saucepan over medium heat. Season with a pinch of salt, add water, and half of the Thai basil (leave the stalk intact). Bring to a boil, then reduce the heat, cover, and simmer gently for 15 to 20 minutes. Discard the basil after cooking. Spread the cooked rice on a flat tray to cool down.
2. Boil the red rice in an ample amount of water (similar to cooking pasta but without salt) for about 20 minutes, or until tender. Drain the cooked rice and spread it out on a tray to cool down.
3. Strip the leaves from the remaining basil and roughly chop them. Place the chopped basil in a large mixing bowl. Combine the jasmine and red rice with all other ingredients, excluding the shallots, and gently mix them together; avoid over stirring to prevent the mango from breaking apart. Taste the salad and adjust the seasoning as needed. Spoon the salad into serving bowls and top with crispy-fried shallots, if desired.

Summary:

• Calories: 2461 kcal
• Fat: 94 g
• Protein: 54 g
• Carbs: 373 g
• Potassium: 3179 mg
• Magnesium: 580 mg