Mango and Coconut Rice Salad

I love the combination of nutty rice, toasted coconut, and sweet mangoes. Red peppers and aromatic herbs lighten everything up.

2/3 cup brown basmati rice
scant 1 1/3 cup water
pinch of salt
1 cup loosely packed fresh basil, divided
1 cup Black Japonica rice
scant 2 cups water
1 red bell pepper, thinly sliced
1/4 cup mint leaves, roughly chopped
2/3 cup cilantro leaves, roughly chopped
2 scallions, thinly sliced
1/2 fresh serrano chile, seeded and finely chopped
grated zest of 1 lime
juice of 2 limes
1/2 cup roasted salted peanuts, roughly chopped
1/2 cup unsweetened shredded coconut, toasted
2 tablespoons extra-virgin olive oil
Salt, to taste
1 large mango, cut into 1-2 cm dice

View the full recipe at Nourishing Matters →