Salad will keep well, covered and refrigerated, up to 3 days, but fruit may darken. If making far ahead, add peaches and cucumber just before serving. It is a recommended side dish to barely jerked bbq pork
Makes 8 to 10 servings
- 5 green onions
- 2 garlic cloves
- 1 cup (250 mL) loosely packed fresh coriander
- 1/2 cup (125 mL) each loosely packed fresh mint and parsley leaves
- 398 mL can coconut milk, preferably light
- 1 tbsp (15 mL) olive oil
- 1-1/2 cups (375 mL) long-grain white rice
- 11/2 tsp (7 mL) salt
- 2 ripe peaches
- 1 red pepper
- 1/2 English cucumber
- 1/2 cup (125 mL) vinaigrette of choice, e,g, lemony
- Thickly slice 2 green onions.
- Slice garlic in half.
- Place them in a food processor with coriander, mint and parsley.
- Pulse until finely chopped, scraping down sides as necessary.
- Scrape mixture into a 4-cup (1-L) measuring cup.
- Stir in coconut milk. Then add enough water to measure 3-1/2 cups (875 mL).
- Heat oil in a large saucepan over medium-high heat.
- Add rice and sprinkle with salt. Stir until grains are well coated with oil and shiny, about 1 minute.
- Stir in coconut milk mixture.
- Bring to a boil over high heat, stirring often.
- Cover and reduce heat to medium-low. Simmer, covered, until rice is tender and liquid is absorbed, 18 to 20 minutes.
- Remove from heat and let rice stand, covered, 5 minutes.
- Spread rice out on a large baking sheet with shallow sides.
- Refrigerate, uncovered and stirring occasionally, until cold, 15 to 20 minutes. Meanwhile, thinly slice remaining green onions.
- Peel peaches, if you wish. Slice in half and remove pits. Chop peaches.
- Seed pepper. Chop into same size as peaches.
- Slice unpeeled cucumber lengthwise into quarters, then remove seeds.
- Cut into 1/2-inch (1-cm) cubes.
- Place cold rice in a large bowl.
- Gently stir in onions, peaches, pepper and cucumber, then vinaigrette.
- Taste and add more salt, if needed.