Mango and coconut rice salad

April 3, 2012

Mango and coconut rice salad

Page 244, Ottolenghi

After a week of work travel (that included AMAZING southern comfort food – check out to get a glimpse of the Plenty I had while in Nashville!) it was a lovely return to cooking this evening with Ottolenghi’s mango and coconut rice salad. We had a few mangoes that were ripe and ready to be used, so this recipe was a perfect choice for a spring evening. It was both filling *and* light. As usual with Otttolenghi’s recipes, this one relied heavily on herbs and citrus for it’s spectacular flavor. It also used a rice cooking technique that I have never tried before — boiling it in plenty of water like pasta. It worked very well for the red rice that makes up half the salad (I used leftover brown rice from Saturday’s lunch for the remainder) as it kept the rice a bit toothy and not mushy at all. Recipe at the link below if you decide to try it!


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