Rice Salad With Grilled Texas Peaches, Coconut And Pistachios

• For the salad:
• 1 1/2 cups basmati rice
• 1-2 jalapenos, seeded and finely minced
• 4-6 green onions, finely minced
• 1 TB finely grated fresh ginger
• 1 pound small barely ripe peaches (6-7 small peaches)
• 1/2-3/4 cup mint leaves (or a mixture of mint and basil), torn into bite size pieces
• 1/2-3/4 cup unsweetened coconut flakes, toasted till golden brown
• 1/2-3/4 cup toasted pistachios
• For the dressing:
• 1 13.5 ounce can coconut milk
• 2 teaspoons mild honey
• Juice and zest of 1 lime
• 1/2 teaspoon ground ginger
• 1/2 teaspoon red pepper flakes
• Salt to taste (at least 1-2 pinches)

1. Cook rice with a generous pinch of salt.rnrnWhile the rice is cooking, make the dressing. Put all the dressing ingredients into a jar with at least a 3 cup capacity and shake well. Taste and adjust as desired.
2. Scoop the rice into a large mixing bowl and stir in about half of the dressing until completely mixed in. The rice will absorb the dressing as it cools to room temperature. When it is at or near room temperature, stir in the scallions, jalapeno, and grated ginger.
3. Heat a grill pan over medium high heat. Halve the peaches, and place the peaches onto the grill pan, cut side down, till the cut edges start to brown and caramelize. Cut the halves into 16-25 small pieces. (Each piece should be about the size of a pistachio.)
4. Gently stir the peaches into the rice. If you're serving this right away, add the rest of the dressing to taste, and then stir in the herbs, pistachios and toasted coconut flakes. rnrnIf you're bringing the salad to a house concert, plan to stir in the dressing, herbs, nuts and coconut just before serving.

salad, basmati rice, jalapeufos, green onions, tb, peaches, mint, unsweetened coconut flakes, pistachios, coconut milk, honey, lime, ground ginger, red pepper, salt

Taken from food52.com/recipes/37321-rice-salad-with-grilled-texas-peaches-coconut-and-pistachios (may not work)