Updated: Apr 26
It has been hot and very smoky because of the fires here so I was looking for a cooling, hearty recipe so it could serve as a light lunch. In addition, I wanted something fresh and fun. This recipe seemed to fit the mood. The black rice adds a wonderful earthy flavor and body to the fresh mango, tomatoes and herbs and the topping of toasted coconut and lime dressing a pop of flavor. This book, like all of Diana Henry’s book, is a fun book with tons of flavor from around the globe. She is one of my favorite cookbook authors, and I suggest you also follow her on Instagram for more superb recipes.
For more recipes from this cookbook click here.
For the salad:
1 1/2 cup black rice, cooked. You can also substitute any exotic rice, red rice, wild rice, brown rice, or any non-sticky rice
1 large semi-ripe mango, peeled and diced into 1 inch cubes
3-4 oz sugar snap peas, or cooked peas
A handful of basil leaves, coarsely chopped
A handful of fresh mint, coarsely chopped
1 lb tomatoes (well flavored heirloom or small cherry tomatoes, in different colors), diced into 1/2 inch cubes or halved
1 red chili, finely minced
2 scallions, minced
1/2 cup roasted peanuts
1/2 cup desiccated coconut, slices or powdered, toasted on a warm pan till golden
Salt to taste
For the dressing:
Zest of 2 limes
Juice of 3 limes
1 garlic clove, minced
1 teaspoon ginger paste
3-4 tablespoons olive oil
tablespoon fish sauce (optional)1
2 tablespoons sugar (superfine or castor sugar preferred)
Mix all the ingredients for the dressing and set aside at room temperature for at least 1 hour. Make sure all the sugar has dissolved. The flavors to be extracted by the oils and lime juice and come together during this marination process.
Mix all the ingredients except the coconut and peanuts in a large bowl. When you are ready to serve, add the dressing and toss well to coat the grains and vegetables well. Taste and adjust for salt and lime. Serve in a deep bowl with the peanuts and coconut scattered on top at the last minute.