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Mango and Coconut Rice Salad
- 2/3 cup jasmine or basmati rice
- 1 tsp unsalted butter
- 1/2 cup water
- 1 cup loosely packed Thai basil
- 1 cup Camargue red rice
- 1 red bell pepper, thinly sliced
- 2 tbsp mint leaves, roughly chopped
- 2/3 cup cilantro leaves, roughly chopped
- 2 green onions, thinly sliced
- 1 fresh red chile, seeded and finely chopped
- Grated zest and juice of 1 lemon
- 1 large mango or 2 smaller ones, cut roughly into 1-inch dice
- 1/2 cup roasted salted peanuts, roughly chopped
- 2/3 cup flaked coconut
- 2 tbsp peanut oil
- 3/4 cup crisp-fried shallots (homemade or bought, optional)
Directions:View on Epicurious
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