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Mango & Brown Rice Salad with Herbs & Fried Shallots
Brown rice and mango serve as the base for this herbaceous meal. Cilantro, mint, and basil blend together for a wonderfully fresh mix that builds on top of the mango’s sweetness. Play around with the herbs and garnishes in this recipe to make it your own!
This great recipe comes to us from Farmhouse Delivery!
This great recipe comes to us from Farmhouse Delivery!
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Ingredients
- 3 large shallots, peeled and thinly sliced
- 1/4 c coconut oil
- 3 stalks lemongrass, outer layers peeled away, inner cored sliced and smashed in a mortar and pestle or minced to a paste
- 2 c cooked brown rice
- 1 mango, peeled and cubed
- 3 green onions, sliced
- 2 small red peppers (such as Fresno), seeded and julienned
- 1 handful cilantro, washed, stemmed, and chopped
- 1 small bunch mint, washed and stemmed, leaves left whole
- 1 small bunch basil, washed and stemmed, leaves coarsely chopped
- 2 limes
Instructions
Step 1
Heat coconut oil in a small skillet until it shimmers.
Step 2
Add sliced shallots, and fry, stirring, until they are golden brown. When the shallots are almost done, toss in the lemongrass and finish cooking, then remove pan from the heat and let cool slightly.
Step 3
In a large bowl, combine rice, mango, green onions, peppers, cilantro, mint, and basil. Season to taste with salt and pour cooled oil and shallot mixture over everything.
Step 4
Squeeze one of the limes over the salad and toss gently. Cut the second lime in quarters and serve with lime wedges.