City Palate

The Wine and Beer Issue - May June 2017

Red Rice Salad with Mango, Shrimp and Coconut
Red Rice Salad with Mango, Shrimp and Coconut.html

Red Rice Salad with Mango, Shrimp and Coconut

May/June 2013

From Laura Di Lembo

Adapted from the cookbook Plenty by Yotam Ottolenghi.

Ottolenghi has distinguished himself internationally as a chef and restaurant owner. He is known best for his genius ways with grains and for gorgeous salads. This rice salad fuses a vibrant palette of colours with the lively aromas of the tropics. All I did to this perfect recipe to make it my own was add little wild shrimp.

2/3 c. basmati rice

1/2 c. salted water (large pinch of salt)

2/3 c. red cargo rice*

1 c. cooked small wild shrimp*, shelled

1 c. loosely packed Thai basil*, roughly chopped

1 red bell pepper, diced

1/2 c. fresh mint leaves, roughly chopped

2 c. cilantro leaves, roughly chopped

6 green onions, thinly sliced

1 fresh jalapeño chile, seeded and finely diced

2/3 c. unsweetened coconut chips* or coconut flakes, lightly toasted and cooled

3/4 c. roasted cashew nuts

salt and freshly ground pepper to taste

1 large mango, peeled and cut into 1/2-inch dice

Dressing:

grated zest and juice of 1 lime

2 T. canola oil

1 T. grated fresh ginger

1 T. honey

freshly ground pepper and salt to taste

Put the basmati rice in a small saucepan with 1/2 c. salted water and bring it to a boil. Cover and lower the heat to a simmer. Cook the rice for 20 minutes. Spread it out on a clean kitchen towel to dry. Rinse the red rice in a colander and cook it in 3 c. boiling, salted water until it’s tender, about 25 minutes. Drain it well and spread it out on a clean kitchen towel to dry. Thaw the shrimp and drain well. Blot the shrimp with paper towels to dry it completely.

In a small bowl, combine the dressing ingredients and whisk them together.

In a large bowl, combine the two rices and all the other salad ingredients except for the cubed mango. Mix the salad well. Pour the dressing over the salad and gently toss it. Taste for seasoning and add salt and pepper, if needed. Add the mango and toss the salad very carefully, trying not to break up the fruit. This salad is at its textural best when eaten immediately after it’s tossed.

* Red cargo rice is available at The Real Canadian Superstore

* Thai basil is available at The Real Canadian Superstore or Asian markets

* Unsweetened coconut chips are available at The Italian Store

* Small cooked wild shrimp are available frozen at The Real Canadian Superstore


Vegetables and Salads