Thai wild rice salad

I cooked the wild rice with lemongrass and coconut milk, with a pinch of salt and sugar. Let it cool down

For the dressing use – coconut milk, fish sauce, salt, lemon juice, sugar, basil chopped and coriander chopped.

Toss in some red peppers, cooked carrots, crushed roasted peanuts, chopped basil, and chopped coriander.

Garnished with Pomegranate.

Served it for lunch as a side salad, and served it with grilled tilapia and a fried egg on top for dinner.

Hat tip to the Local restaurant in Kapaa, Kauai that inspired the creation.

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