|2 servings||calories per servings 905||protein serving 21 g||carbs per serving 103 g||total fat per serving 51 g|
There’s something about a sweet yes slightly spicy salad that we can’t get enough of. Some of our favorite flavor combinations are at work in this dish: mint + cucumber, lime + coconut, mango+ ginger! The basmati rice is cooked with coconut milk making it amazingly creamy. The roasted peanuts, crisp cucumber, and juicy juicy mango adds delicious texture.
|Nutrition Facts||/ Per Serving|
|Total Fat||51 g|
|Saturated Fat||34 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||6 g|
|Monounsaturated Fat||10 g|
|Total Carbohydrates||103 g|
|Dietary Fiber||7 g|
Please read entire recipe before beginning
Prepare your mise en place: Peel, halve and thinly slice shallot. Peel and mince ginger. Pit and peel mango; dice flesh into small cubes.** Peel cucumber, halve lengthwise, and thinly slice crosswise. Trim roots from green onions, and thinly slice. Pick mint and cilantro leaves, and roughly chop. Zest, halve and juice lime.
Combine the cooking oil, shallot and ginger in a small saucepan with a lid. Place over medium heat and cook, stirring, 2-3 minutes. Add coconut milk and 1/2 teaspoon kosher salt. Bring to a boil.
Add rice, return to a boil, reduce heat to low, and cover. Cook 8-10 minutes, or until all the liquid is absorbed and rice is completely tender. Remove from heat and let stand, covered, 5 minutes.
Transfer rice to a large bowl, and combine with mango, cucumber, green onions, mint and cilantro, lime zest and juice, and cayenne. Mix thoroughly. Taste and adjust seasoning as desired.
Divide between 2 plates, top with roasted peanuts, and enjoy!
With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife. Lupo currently works for the Atlanta Neighborhood Charter School, on the Nutrition staff.Learn More...