Hi friends – I’m back from New York, and excited to be back in my own kitchen. I miss it when I travel! This was first up, and I’m telling you, you’re going to want to keep this herb-packed rice salad in your back pocket this summer. It’s for those occasions when basil, and mint, and cilantro are booming in your garden, or at the market. And it’s a great way to use leftover rice (or other favorite grain). I’m not shy with the amount of herbs I use in relation to the quantity of rice here, and I also like to deploy a generous amount of toasted coconut and peanuts. A bold boost of lime pulls everything together and keeps it all bright.
A couple side notes – aside from the chopping of the herbs, you can prep the components of this salad a couple of days ahead of time – rice, coconut, peanuts. I like to make it with brown jasmine rice, but it might also be nice with any number of other grains – farro or quinoa come to mind.
I make note of this in the recipe below, but adding roasted cherry tomatoes later in the year, when they’re in season, will really take this over the top in a great way. Enjoy!