Herb-Scented Rice Salad With Coconut and Lime

By jeknudson

Ingredients

• 1/4 1/4 1/4 cup unsweetened finely shredded dried coconut
• 1/4 1/4 1/4 cup unsweetened finely shredded dried coconut
• 1/4 1/4 1/4 cup unsweetened finely shredded dried coconut
• 1 1/2 1 1/2 1/2 teaspoons virgin coconut oil, melted and divided
• 1 1/2 1 1/2 1/2 teaspoons virgin coconut oil, melted and divided
• 1 1/2 1 1/2 1/2 teaspoons virgin coconut oil, melted and divided
• 1/3 1/3 1/3 cup loosely packed fresh basil leaves, cut into chiffonade
• 1/3 1/3 1/3 cup loosely packed fresh basil leaves, cut into chiffonade
• 1/3 1/3 1/3 cup loosely packed fresh basil leaves, cut into chiffonade
• 1/4 1/4 1/4 cup loosely packed fresh mint leaves, cut into chiffonade
• 1/4 1/4 1/4 cup loosely packed fresh mint leaves, cut into chiffonade
• 1/4 1/4 1/4 cup loosely packed fresh mint leaves, cut into chiffonade
• 1/4 1/4 1/4 cup loosely packed fresh cilantro leaves, chopped
• 1/4 1/4 1/4 cup loosely packed fresh cilantro leaves, chopped
• 1/4 1/4 1/4 cup loosely packed fresh cilantro leaves, chopped
• 3 3 to tablespoons chopped shallot or red onion, rinsed to reduce harshness and drained well
• 3 3 to tablespoons chopped shallot or red onion, rinsed to reduce harshness and drained well
• 3 3 to tablespoons chopped shallot or red onion, rinsed to reduce harshness and drained well
• 2 2 1 tablespoons very thinly sliced or minced lemongrass (from 1 medium stalk, tough outer layers discarded)
• 2 2 1 tablespoons very thinly sliced or minced lemongrass (from 1 medium stalk, tough outer layers discarded)
• 2 2 1 tablespoons very thinly sliced or minced lemongrass (from 1 medium stalk, tough outer layers discarded)
• 2 2 2 teaspoons lime zest
• 2 2 2 teaspoons lime zest
• 2 2 2 teaspoons lime zest
• 1/2 1/2 1/2 teaspoon fine sea salt
• 1/2 1/2 1/2 teaspoon fine sea salt
• 1/2 1/2 1/2 teaspoon fine sea salt
• 1/4 1/4 1/4 teaspoon black pepper
• 1/4 1/4 1/4 teaspoon black pepper
• 1/4 1/4 1/4 teaspoon black pepper
• 3 3 3 cups cooked white jasmine rice, at room temperature
• 3 3 3 cups cooked white jasmine rice, at room temperature
• 3 3 3 cups cooked white jasmine rice, at room temperature
• 2 2 2 teaspoons fish sauce
• 2 2 2 teaspoons fish sauce
• 2 2 2 teaspoons fish sauce
• 1 1 1 tablespoon fresh lime juice
• 1 1 1 tablespoon fresh lime juice
• 1 1 1 tablespoon fresh lime juice

Details

Servings 6
Adapted from cookinglight.com

Preparation

Step 1

Step 1
Place dried coconut and 1/2 teaspoon coconut oil in a medium skillet over medium. Cook, stirring often, until coconut begins to brown, 2 to 3 minutes. Continue to cook, stirring constantly to ensure even cooking, until coconut is fragrant and golden brown, 2 to 3 more minutes. Remove from heat and cool.

Step 2
Using a large spoon, stir together basil, mint, cilantro, shallot (or onion), lemongrass, lime zest, salt, and pepper in a large bowl until well combined.

Step 3
Add rice, 3 tablespoons toasted coconut, and remaining 1 teaspoon coconut oil to herb mixture; toss to combine. Add fish sauce and lime juice. Toss, wait 5 minutes, and taste. Aim for a balance of all the flavors. The herbs are subtle, yet their pungent, fragrant selves should shine. Transfer rice mixture to a shallow dish or wide bowl; garnish with remaining toasted coconut.