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coconut rice salad

coconut-rice-salad | photo by: Karen Covey

This salad is really good at room temperature as well as chilled. The jasmine rice adds a really nice, almost floral undertone to the recipe that pairs really well with the coconut. It’s a really light and refreshing, quick salad that refrigerates really well and would be great as a make-ahead meal.

For a little variety, try toasting the coconut or some slivered almonds for some crunch. For a extra bit of sweetness, fresh diced pineapple would work really well.

1 cup water
1/2 cup unsweetened coconut milk

3/4 cup jasmine rice
1 tablespoon canola oil
Juice from 1 lime
Salt, to taste
Freshly ground black pepper
2 scallions, light and green parts, thinly sliced
2 tablespoons flat-leaf parsley, roughly chopped
1/2 cup shredded coconut

1. In a medium saucepan, bring water and coconut milk to a boil. Reduce heat to low and add rice. Reduce heat to low; cover and cook for about 10 minutes, until rice is cooked. Remove from heat and transfer to a medium bowl and allow to cool to room temperature.
2. In a small bowl, combine oil and lime juice. Season with salt and pepper and stir to combine.
3. Fluff rice with a fork and add scallions and parsley and toss to combine. Add lime dressing and toss again. Gently fold in coconut and serve immediately or chill until ready to use.

Serves 2.

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