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Jasmine Rice Salad with Chili Coconut Dressing

Jasmine Rice Salad with Chili Coconut Dressing is built on Uncooked Jasmine Rice, Green Cucumber, Zucchini, Red Pepper, and Mango. Serves 4. Scale it up or down for the number of people at the table.

Ingredients

• 1/4 cup
• 1
• 3
• 1
• 1
• 2
• 1 1/2 cup
• 1/4 cup
• 2
• 1
• 1/3 cup
• 1/4 cup
• 1 tbsp
• 2 tsp

Method (preview)

1. 1

   Place uncooked rice in pan. Cook, stirring, until lightly browned; cool.

2. 2

   Blend or process rice until coarsely ground.

3. 3

   Cut cucumber in half lengthways; remove seeds.

4. 4

   Cut cucumber, zucchini, pepper, mango and shallots into 6 cm (approximately 2 1/2 inches) lengths; cut into strips.

5. 5

   Combine cucumber, zucchini, pepper, mango, shallots, cooked rice and coriander in bowl; mix well.

6. 6

   Just before serving drizzle with dressing; top with ground rice.

7. 7

   Blend or process all ingredients until combined.

8. 8

   Salad and dressing can be made a day ahead.

9. 9

   Storage - covered, separately, in refrigerator.

10. 10

    MC format by Hallie. Untried.

11. 11

    Contributed to the FareShare Gazette by Hallie; 26 May 2005. www.fareshare.net