Fresh Herb Forbidden Rice Salad

Step 1

Wash the rice and drain well. Add the rice, 1.5 cups of water, and 1/4 tsp of kosher salt in an Instant Pot. Turn the knob to “sealing” mode and cook on manual high pressure for 18 minutes. (If cooking on the stovetop, use 1 3/4 cup water per 1 cup of rice, bring to a boil over high heat, then cover and simmer on low heat for 30 minutes, or until fully steamed. Let sit for 10 minutes before fluffing with a fork.)

Step 2

In the meantime, toast the coconut flakes: In a dry skillet over medium-low heat, toast the coconut, stirring often, until fragrant and evenly golden, 3-5 minutes. Lower the heat if it is browning too quickly. Avoid overbrowning, or it will become bitter. Transfer to a plate and let cool. 

Step 3

Prepare the toppings: Very thinly slice the shallot, then soak in cold water for 10 minutes to mellow its bite, and drain. Roughly chop the herbs. Roughly chop the cashews. In a small bowl, stir together the garlic powder and salt. 

Step 4

The Instant Pot will beep when it is done cooking. It will then go into “natural release” mode, gradually releasing pressure. Leave it alone for 10 minutes (the screen will say LO:10) then press the Cancel button to turn off. Place a kitchen towel over the valve and toggle the valve to “venting” mode to manually release any leftover steam. Open the lid and fluff rice with a fork. Spread onto a serving platter and let cool.

Step 5

Once rice has cooled to lukewarm, layer the garlic salt, coconut, shallots, herbs, and cashews over the rice. Mix well just before serving. 

Notes: Recipe contributed by Lisa Matsunaga @Wellness Kitchen