Coconut-Lime & Shallot Rice Salad August 01 2014, 0 Comments

Serves 4-6

1 cup jasmine rice, uncooked

1/2 cup unsweetened shredded coconut, toasted

1/4 cup sliced almonds, toasted

3 limes, zested and juiced

2 tablespoons Oliv White Coconut Balsamic Vinegar

3-4 tablespoons Oliv Shallot Extra Virgin Olive Oil

Large pinch of coarse sea salt

Quickly rinse rice in strainer to remove excess starch. On the stove top, pour the rice into a medium saucepan and add 2 cups water (or your favourite method of cooking stove top rice). Bring the pot to a boil, reduce heat and simmer, covered, for 15-20 minutes, or until the liquid is absorbed. Allow rice to rest, covered, for at least 5 minutes. Scoop rice into a large mixing bowl and fluff with a fork. Set aside and let cool slightly.

To toast the coconut and almonds, preheat the oven to 350˚F and spread the coconut and almonds on a single layer on a baking sheet. Toast for about 4 minutes, stirring after the first 2 minutes. Watch the coconut and nuts carefully, as they can go from perfectly toasted to burned in a matter of seconds. Set aside to cool. Once they are cooled, toss with the lime zest and set to the side.

In a jar (or small mixing bowl) combine the lime juice, Oliv White Coconut Balsamic Vinegar, Oliv Shallot Extra Virgin Olive Oil, and a big pinch of sea salt. Fasten the lid on the jar and shake to combine (or whisk in mixing bowl). Pour the vinaigrette over the rice and fold gently with a rice paddle or rubber spatula. Add the toasted coconut, almonds and lime zest mixture and fold in gently to combine.

This dish can be served warm, at room temperature, or chilled.

This dish was inspired by a recipe on: