Mango Chili Rice Salad

 

Mango Chili Rice Salad

1 cup brown rice

1 mango

1 cup celery leaves (or) cilantro

1 cup mint

1 cup basil

1 cup flat-leaf parsley

1 cup green onion

3 leaves kaffir lime leaves

6-8 shallots

3 stalks fresh lemongrass

2-3 chilies of choice

1/4 cup coconut oil

several limes

salt to taste

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In a 3 qt saucepan bring 2 cups water and 1/4 teaspoon salt to boiling. Slowly add 1 cup long grain rice and return to a boil. With lid ajar, Reduce the heat and cover with a lid down to low. Cook about 35 minutes or until rice is tender and water is absorbed. Remove pan from heat and let stand, covered for 5 minutes. Fluff rice with a fork before serving. Segment mango into bite sized pieces. Set aside in a bowl or prep plate. Chop celery, mint, basil, and parsley or keep leaves whole – however you prefer. Set aside. Cut green onion AND chili(es) Chop shallots and fry in a small saucepan over medium heat in coconut oil for 5-10 minutes. While the shallots sizzle, prepare fresh lemon grass stalks cone #1. Add to the shallots. Cut kaffir lime leaves into thin strips with scissors or zest lime, add to shallots and lemongrass. Let simmer for another 5 minutes or until slightly browned and fragrant. Add a bit of coconut oil if the mix starts to dry out.

Toss together cooled rice and the prepped herbs, mango, etc. Pour fried shallot mixture over the salad and toss again. Add salt and juice of several limes as desired.