In medium sauce pot or dutch oven, combine light coconut milk, 1 tsp. salt, 1T Wildtree Curried Garlic Blend seasoning and 1T coconut oil and bring to boil. Add rice and stir well. Reduce heat to low and simmer, covered, 20 min., or until liquid has been absorbed. Remove lid from rice and let cool.
In small container with tight fitting lid, combine 1T coconut oil, lime juice, 1 tsp. salt, pepper, 1T Wildtree Curried Garlic Blend, and agave syrup. Shake well to emulsify and form salad dressing. Set aside.
In large bowl, combine peas, and kale. Top with rice and allow steam from rice to warm peas and lightly wilt kale. On top of rice, add jalapenos, bell pepper, scallions, celery and mangoes.
Drizzle salad mixture with dressing and toss well to fully combine. Salad can be served warm/room temperature or chilled.
Originally Submitted
7/14/2013
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