Black-as-Night Rice Salad

Black-as-Night Rice Salad
Servings: 14 Prep 15 mins Cool 5 mins Cook 50 mins Stand 10 mins

Ingredients

  • 1 16 ounce bag Lundberg Black Japonica rice
  • 1 13 1/2 ounce can light coconut milk
  • 3 1/3 cups low-sodum chicken broth, such as Pacific Foods
  • 3 mangoes, peeled, pitted and diced (about 4 cups)
  • 1 cup unsweetened flaked coconut, toasted
  • 2/3 cup sliced scallions
  • 1/2 cup unsalted dry-roasted peanuts, roughly chopped
  • 2 1/4 teaspoons salt
  • 1/4 teaspoon pepper

Make It

1. In a large, lidded pot combine rice, coconut milk and chicken broth. Cover and bring to a boil. Reduce heat to low and cook 50 minutes or until tender. Let stand 10 minutes covered.

2. Transfer cooked rice to a bowl; cool 5 minutes. Stir in mangoes, coconut, scallions, peanuts, salt and pepper. Serve warm or at room temperature.

Nutrition Facts

Servings Per Recipe: 14; Amount Per Serving: cal. (kcal): 230, Fat, total (g): 10, chol. (mg): , sat. fat (g): 5, carb. (g): 34, fiber (g): 4, pro. (g): 6, sodium (mg): 441, Percent Daily Values are based on a 2,000 calorie diet.