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More Party Foods
The Hawaiian Rice Salad is a crowd pleaser, with tropical flavors, the crunch of macadamias, and chewy, sweet dried fruit. It's especially good served with Ginger Chicken.
Looking for extra healthy side dishes? Make this into a Brown Rice Salad by substituting brown rice for the white. (Increase water to 4 cups, cook for 40 minutes). Serve whole foods in a healthy rice salad that tastes great!
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Coconut at its Finest
A favorite for maximum flavor and excellent nutrition: "Coconut Cream Concentrate" made by Tropical Traditions. Check out their website for a quality product, and check out this page for more tips on this great product.
Hawaiian Recipes- Coconut Rice Salad
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.
