Escape the hustle and bustle with this relaxed lunch side that will satisfy your tastebuds.
Ingredients
- 1 1/2 cups (300g) jasmine rice
- 1 bunch Thai basil (see note)
- Zest and juice of 1 lemon
- 1/4 cup (60ml) lemon-infused olive oil (see note)
- 1 bunch mint, leaves picked
- 1 bunch coriander, leaves picked
- 2/3 cup (50g) shredded coconut
- 6 spring onions, thinly sliced on an angle
- 1 long red chilli, seeds removed, sliced
- 2 mangoes, flesh chopped
- 1/2 cup (75g) roasted peanuts, chopped
- 1 cup fried Asian shallots (see note)
- Extra lemon halves, to serve
Method
- Step 1Place the rice in a saucepan with 2 basil sprigs and 1 teaspoon salt. Cover with cold water, then cook according to packet instructions. Drain and refresh in cold water, discarding the basil sprigs.
- Step 2Meanwhile, whisk the lemon juice and oil in a bowl with salt and pepper.
- Step 3Chop most of the mint, coriander and remaining Thai basil, reserving a few whole leaves to garnish.
- Step 4Stir the shredded coconut in a dry frypan over medium-low heat for 1-2 minutes until lightly toasted.
- Step 5Place the rice in a bowl with the chopped herbs, toasted coconut, spring onion, chilli, lemon zest, mango, peanuts and dressing and toss to combine. Transfer to a serving bowl, scatter with the fried shallots and whole herb leaves, then serve with lemon to squeeze.
Nutrition
2036 kj
Energy
24g
Fat Total
8g
Saturated Fat
10g
Protein
26.02mg
Sodium
11g
Carbs (sugar)
55g
Carbs (total)
All nutrition values are per serve
Notes
Lemon-infused olive oil is from delis and selected supermarkets.
Thai basil and fried shallots are from Asian food shops.
- Author: Valli Little
- Image credit: Mark Roper
- Publication: Taste.com.au
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