This is a wonderful combination of flavors and textures. Serves 8 or so.
- 4 cups water
- 2 cups brown rice [1]
- 1/4 cup virgin coconut oil [2]
- 1/2 cup fresh mango*
- 1/4 cup raw macadamia nuts
- 1/4 cup fresh Italian parsley
- 1/4 cup fresh cilantro
- 2 tablespoons pineapple juice concentrate
- 1/2 teaspoon salt [3]
- 1/3 cup toasted coconut flakes [4]
A few hours before serving time (or a day ahead) bring water to a boil in a large pot and add rice. Cook without stirring for 40 minutes or until rice is tender. Remove from heat and stir in coconut oil and refrigerate rice until chilled.
When close to serving time, chop mango, macadamia nuts, Italian parsley, and cilantro. Mix all the chopped ingredients with rice and add pineapple juice concentrate and salt.
Turn the rice out into a serving bowl and garnish with toasted coconut flakes. Serve dish at room temperature.
*You may substitute with dried mango or papaya.
Recipe submitted by Jennifer, Pinole, CA