Coconut & Persian Lime Jasmine Rice Salad March 29 2014, 1 Comment

Salad can be served warm, or cold. Savory, sweet tart mixture. Serves 4-6

1 cup jasmine rice, uncooked
½ cup unsweetened shredded coconut, toasted
¼ cup sliced almonds, toasted
2 limes, zested, juiced
1 small shallot, minced
Oliv Persian Lime Olive Oil
Oliv Coconut Balsamic Vinegar

Cook the rice, stove-top, pour rice into a medium saucepan, add two cups of water.
Bring pot to a boil, reduce heat to simmer, and cook covered tightly for 15-20 min until water is absorbed, allow rice to rest, covered for 5 min.
Add rice to a large mixing bowl, and fluff gently with a fork.
Toast the coconut and almonds by preheating the oven to 175 C, spread the coconut and almonds, single layer on a baking sheet. Toast for approximately 4 min, stirring after first 2 min (watch the coconut and nuts carefully, as they can get burned in a matter of seconds). Set aside to cool.
Once cooled toss with the lime zest and set aside.
In a small jar, combine lime juice (about 1 tablespoon), minced shallot, coconut, Oliv Persian Lime Olive Oil, Oliv Coconut Balsamic Vinegar, sea salt, and fresh ground pepper. Fasten lid on jar and shake vigorously to combine ingredients. Pour mixture over rice and fold gently with rice paddle or rubber spatula to combine.
Add coconut, almonds, lime zest and fold in gently.