This is a wonderful combination of flavors and textures. I like using rice salad recipes for large gatherings; they're great at room temperature, and don't break the budget. (We like rice salad recipes like this one any time!) Serve 8 or so.

 

Ingredients:

• 3 c. water
• 2 c. white rice*
• 1/4 c. coconut oil
• 1/3 c. sweetened dried mango (or substitute sweetened dried pineapple)
• 1/4 c. Macadamia nuts, raw
• 1/4 c. Italian Parsley
• 1/4 c. cilantro
• 2 TBS. frozen pineapple juice concentrate
• 1/2 tsp. salt
• 1/3 c. sweetened coconut

A day ahead (or earlier in the day), cook the rice, so it has time to cool. Bring to boil: > 3 c. water

Add to boiling water, stirring once, then let simmer, unstirred, for 20 minutes or so: > 2 c. white rice*

Remove rice from heat. Stir into rice: > 1/4 c. coconut oil

Leave lid on; refrigerate rice until chilled.

Prep the following ingredients, so the whole dish can be tossed together at serving time. Chop the following: > 1/3 c. sweetened dried mango (or substitute sweetened dried pineapple) > 1/4 c. Macadamia nuts, raw > 1/4 c. Italian Parsley > 1/4 c. cilantro

Close to serving time, add: > All the chopped ingredients (nuts, fruit, herbs) > 2 TBS. frozen pineapple juice concentrate > 1/2 tsp. salt

Turn the mixed ingredients out into a serving bowl. Garnish with: > 1/3 c. sweetened coconut, toasted (broil for 2-3 minutes, or bake 10 min. or so, watching carefully)

Serve dish at room temperature.

 

*Substitute brown rice for white rice if desired; just use 4 c. water to the 2 c. rice, and increase cooking time to 40 min.