Nutrition balance score
Unbalanced
Glycemic Index
71
High
Glycemic Load
20
High
Nutrition per serving
Calories167.4 kcal (8%)
Total Fat4.3 g (6%)
Carbs28.8 g (11%)
Sugars0.8 g (1%)
Protein3.1 g (6%)
Sodium322.2 mg (16%)
Fiber1.5 g (5%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
¼ cupdried coconut
unsweetened, finely shredded
1 ½ teaspoonvirgin coconut oil
melted and divided
⅓ cupfresh basil leaves
loosely packed, cut into chiffonade
¼ cupfresh mint leaves
loosely packed, cut into chiffonade
¼ cupfresh cilantro leaves
loosely packed, come and chopped them
3 tablespoonsshallot
chopped, Rinsed and drained
2 tablespoonslemongrass
very thinly sliced or minced
2 teaspoonslime zest
½ teaspoonfine sea salt
¼ teaspoonblack pepper
3 cupswhite Jasmine rice
cooked, at room temperature
2 teaspoonsfish sauce
1 tablespoonfresh lime juice
Instructions
Step 1
1. Place dried coconut in 1/2 teaspoon coconut oil in a medium skillet over medium. Cook, stirring often until coconut begins to brown, two to three minutes
Step 2
2. Continue to cook, stirring constantly to ensure even cooking until coconut is fragrant and golden brown, two to three minutes more. remove from heat and cool
Step 3
3. Using a large spoon, stir together basil, mint, cilantro, shallot, lemongrass, lime zest, salt and pepper in a large bowl until well combined
Step 4
4. Add rice, 3 tablespoons toasted coconut and remaining one teaspoon coconut oil to herb mixture. Tossed combine
Step 5
5. Add fish sauce and lime juice. Toss and wait five minutes and taste. Aim for a balance of all the flavors
Step 6
6. Transfer rice mixture to a shallow dish or wide bowl. Garnish with remaining toasted coconut
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