Mango and Coconut Rice Salad

First of all, let me just say....

HAPPY NEW YEAR!!!!!!!!!!!! 

I hope that you all have a great new year filled with happiness and joy (and lots of cooking!). I have made a huge resolution list, as I do every year, even though they never really get fulfilled! BUT I hope you all reach your goals this year (just as I will try - although I know it most of them will last maybe half of January!)

Now on to the serious stuff... THE FOOD! :) 

I made this delicious rice salad for my family gathering on my sister's birthday, and I have decided that it went down so well (and also on special request from my Aunt) I am going to include it in my blog although it is not really my own recipe. The recipe came from the cookbook Plenty by Yotam Ottolenghi, although I did make a few very small tweaks.

Although it is now winter, I do think that this dish would make a perfect summer meal as it is both light and refreshing with a slight tropical twist! 

Serves around 8 - 10 (when doing a buffet lunch) or Serves 6 (as a normal lunch proportion) 

Ingredients 

• 170g of a long grain and wild rice blend (e.g. Tesco's easy cook long grain and wild rice)
• 1 tsp of olive oil 
• 1/2 vegetable stock cube 
• enough water to cook the rice 
• 30g of Thai basil 
• 200g of black rice 
• 1 1/2 red pepper, thinly sliced
• 15g of mint leaves, roughly chopped 
• 15g of coriander leaves 
• 1/2 - 1 red chili pepper, very finely chopped (adjust according to taste) 
• grated zest and juice of 1 lemon 
• 2 medium mangoes, diced 
• 100g of salted peanuts roughly smashed up 
• 75g of toasted coconut chips 
• 4 shallots 
• 2 tsp of olive oil/ coconut oil  
• 1 tbsp of coconut butter
• Salt and pepper

Method 

1. Cook the rice: For the wild rice put in a saucepan with a pinch of salt, stock cube, olive oil, water and 15g of the basil. Bring to boil and then let simmer with a lid on for around 15- 20 mins (or until rice is cooked). For the black rice cook for at least 30- 40mins (until soft and cooked through) in just water (no salt). When both are cooked, drain and wash with cold water (to cool it down). Mix them into a large serving bowl, cover with cling- film and place in the fridge. 
2. Thinly slice the shallots and fry in the coconut butter and olive oil. Put them in a mixing bowl 
3. Pick of the leaves of the remaining basil, coriander and mint and chop roughly. Throw in the mixing bowl. Add to the mixing bowl all the other ingredients (except rice) and stir until just mixed (so as not to break up the mango). 
4. Add to the rice in the serving bowl and mix through - be careful not to let the mango disintegrate!   Season with the salt and pepper and serve. 
5. Enjoy!