Flavors of Bali: Mango Chili Rice Salad

09 . 08 . 14

Flavors of Bali: Mango Chili Rice Salad from www.happyolks.comFlavors of Bali: Mango Chili Rice Salad from www.happyolks.comFlavors of Bali: Mango Chili Rice Salad from www.happyolks.comFlavors of Bali: Mango Chili Rice Salad from www.happyolks.com

Flavors of Bali: Mango Chili Rice Salad from www.happyolks.comFlavors of Bali: Mango Chili Rice Salad from www.happyolks.comFlavors of Bali: Mango Chili Rice Salad from www.happyolks.comFlavors of Bali: Mango Chili Rice Salad from www.happyolks.com

Mango Chili Rice Salad

Inspired by the flavors of Bali, Indonesia.  Images captured in our temporary Penestanan, Ubud home + kitchen. We’re home, now. 

  • 1 cup brown rice
  • 1 mango
  • 1 cup celery leaves (or) cilantro
  • 1 cup mint
  • 1 cup basil
  • 1 cup flat-leaf parsley
  • 1 cup green onion
  • 3 leaves kaffir lime leaves
  • 6-8 shallots
  • 3 stalks fresh lemongrass
  • 2-3 chilies of choice
  • 1/4 cup coconut oil
  • several limes
  • salt to taste
  •   ––

In a medium saucepan bring 2 cups water and 1/4 teaspoon salt to boiling. Slowly add 1 cup long grain rice and return to a boil. Reduce the heat and cover with a tight-fitting lid. Cook about 45 minutes or until rice is tender and water is absorbed. Remove pan from heat and let stand, covered for 5 minutes. Fluff rice with a fork before serving.

Segment mango into bite sized pieces. Set aside in a bowl or prep plate. Julienne celery, mint, basil, and parsley or keep leaves whole – however you prefer. For this variation I kept the herbs whole. Set aside. Cut green onion AND chili(es) of choice at a bias, add to prepped herbs and mango that you’ve set aside.

Chop shallots and fry in a small saucepan over medium heat in coconut oil for 5-10 minutes. While the shallots sizzle, prepare fresh lemon grass stalks. You will need a very sharp knife, as the stalks are quite firm. Remove the lower bulb and shed any tough outer leaves. Slice into thin rounds and pound the pieces with a pestle & mortar until softened and fragrant. Add to the shallots. Cut kaffir lime leaves into thin strips with scissors, add to shallots and lemongrass. Let simmer for another 5 minutes or until slightly browned and fragrant. Add a bit of coconut oil if the mix starts to dry out.

Toss together cooled rice and the prepped herbs, mango, etc. Pour fried shallot mixture over the salad and toss again. Add salt and juice of several limes as desired.

Flavors of Bali: Mango Chili Rice Salad from www.happyolks.com Flavors of Bali: Mango Chili Rice Salad from www.happyolks.comFlavors of Bali: Mango Chili Rice Salad from www.happyolks.com Flavors of Bali: Mango Chili Rice Salad from www.happyolks.com Flavors of Bali: Mango Chili Rice Salad from www.happyolks.com Flavors of Bali: Mango Chili Rice Salad from www.happyolks.com Flavors of Bali: Mango Chili Rice Salad from www.happyolks.com

The Wedding

08 . 07 . 14

Kelsey and Shaun Boyte Wedding (photos by Hugh Forte)

Oh, who would have ever known
this could be this easy?
I was a long, long way off.
Then just like that it was over,
Everything I knew of love…
I was a long, long way off.
 

Kelsey and Shaun Boyte Wedding (photos by Hugh Forte) Kelsey and Shaun Boyte Wedding (photos by Hugh Forte)Kelsey and Shaun Boyte Wedding (photos by Hugh Forte)

Thank you for opening the window.
The sky is clear as my mind is now,
I was a long, long way off.
Join me in welcoming the sun in,
It’s much brighter than the night I hid in,
I was a long, long way off.
 

Kelsey and Shaun Boyte Wedding (photos by Hugh Forte)Kelsey and Shaun Boyte Wedding (photos by Hugh Forte) Kelsey and Shaun Boyte Wedding (photos by Hugh Forte) Kelsey and Shaun Boyte Wedding (photos by Hugh Forte) Kelsey and Shaun Boyte Wedding (photos by Hugh Forte) Kelsey and Shaun Boyte Wedding (photos by Hugh Forte)

And I think I like
how the day sounds,
Through this new song.
 

Kelsey and Shaun Boyte Wedding (photos by Hugh Forte) Kelsey & Shaun Boyte Wedding (photos by Hugh Forte)Kelsey & Shaun Boyte Wedding (photos by Hugh Forte) Kelsey & Shaun Boyte Wedding (photos by Hugh Forte) Kelsey & Shaun Boyte Wedding (photos by Hugh Forte)Kelsey & Shaun Boyte Wedding (photos by Hugh Forte)Kelsey & Shaun Boyte Wedding (photos by Hugh Forte) Kelsey & Shaun Boyte Wedding (photos by Hugh Forte)

And I think I like how the day sounds,
Like how the day sounds,
Through this new song.

From a long way down…

Yeah, it’s well worth the time
That it’s taken to get here now,
Yeah, it’s well worth the time
That it’s taken to get here now.
 

Kelsey & Shaun Boyte Wedding (photos by Hugh Forte) Kelsey & Shaun Boyte Wedding (photos by Hugh Forte)Kelsey & Shaun Boyte Wedding (photos by Hugh Forte)Kelsey & Shaun Boyte Wedding (photos by Hugh Forte)Kelsey & Shaun Boyte Wedding (photos by Hugh Forte)Kelsey & Shaun Boyte Wedding (photos by Hugh Forte)shaun_&_kelsey_1515Kelsey & Shaun Boyte Wedding (photos by Hugh Forte)Kelsey & Shaun Boyte Wedding (photos by Hugh Forte) Kelsey & Shaun Boyte Wedding (photos by Hugh Forte)

So go ahead and bang that gong,
Nothing can drown out the sound
And the whisper of my love.
 

Kelsey & Shaun Boyte Wedding (photos by Hugh Forte) Kelsey & Shaun Boyte Wedding (photos by Hugh Forte) Kelsey & Shaun Boyte Wedding (photos by Hugh Forte) Kelsey & Shaun Boyte Wedding (photos by Hugh Forte) shaun_&_kelsey_2175Kelsey & Shaun Boyte Wedding (photos by Hugh Forte) Kelsey & Shaun Boyte Wedding (photos by Hugh Forte)Kelsey & Shaun Boyte Wedding (photos by Hugh Forte) Kelsey & Shaun Boyte Wedding (photos by Hugh Forte)

And the lines
Have all been drawn,
I know where I belong,
Where I belong.
 

Kelsey & Shaun Boyte Wedding (photos by Hugh Forte)Kelsey & Shaun Boyte Wedding (photos by Hugh Forte)

And I think I like
How the day sounds,
LOVE how the day sounds,
Through this new song.
 

Kelsey & Shaun Boyte Wedding (photos by Hugh Forte)Kelsey & Shaun Boyte Wedding (photos by Hugh Forte)Kelsey & Shaun Boyte Wedding (photos by Hugh Forte)Kelsey & Shaun Boyte Wedding (photos by Hugh Forte) shaun_&_kelsey_3205 shaun_&_kelsey_3213 shaun_&_kelsey_3214 shaun_&_kelsey_3291 shaun_&_kelsey_3309 shaun_&_kelsey_3348 shaun_&_kelsey_3264shaun_&_kelsey_3272

Big thank you to Hugh Forte who captured this happy day. And to our family, we love you beyond measure.

First dance lyrics by: Greg Laswell (How the Day Sounds, 2013 Remake)

Campbell’s Summer Sides

07 . 21 . 14

Zucchini Ribbons, Millet, and Pine Nuts with Herb Dressing

I had the opportunity to work with Campbell’s Canada this spring to develop seven whole grain summer side dishes using their chicken, vegetable, and beef broths (available in the US as Swanson). I usually say no-thanks to jobs like these, but this project in particular involved a level of collaboration and creativity that I think most “big box” brands would be apt to follow suit. It was SO refreshing to work with talented and inspiring women (all women! girl power!) who are less interested in the BUY BUY BUY message and focus on the LET’S ALL EAT WELL message. The goal was to pair the best of summer produce with broth-cooked grains that stood up to the protein stars of a backyard BBQ.

After several weeks of recipe development and pre-production, the Campbell’s team brought me up to headquarters in Toronto for a brief media stint a few days before the wedding. Toronto is a SUPER neat place, if you haven’t been, and there was something really empowering about spending my last single-lady days stomping around the city and dining solo at the high-tops of Momofuku (other favorite stops include: Oak + FortNadegeBar Isabel).  Although it was tough to leave town with family coming in for the wedding, working with Campbell’s has made it financially feasible for us to take an extended honeymoon in Bali (!!!) in a few weeks. Although I ALMOST compared rolling basil leaves for chiffonade as something NSFW at my cooking demo at St. Lawrence Market, I had loads of fun, met some amazing people, and had the chance to feed a few new faces and friends.

Thai Quinoa SaladShaved Fennel, Orange, Candied Pecans and Toasted Millet

Check out all seven recipes at cookwithcampbells.ca.

 –––––––––––

Shaved Fennel, Orange, Candied Pecans and Toasted Millet

Zucchini Ribbons, Millet, and Pine Nuts with Herb Dressing

Roasted Spring Carrots over herbed Kamut

Fresh Apricot, Jalapeno, Mint Quinoa Salad

Roasted Vegetable and Pearl Barley Salad

Farro Caprese Salad

Thai Quinoa Salad

Roasted Vegetable and Pearl Barley SaladFarro Caprese Salad

** As you can guess, this post is sponsored by Campbell’s Canada. All opinions are my own. 

Let's get in Touch

I wish I could make coffee dates with you all. In the meantime, feel free to drop me a line with questions, comments, concerns, or just to say Hi. I like that. There is nothing more uplifting than an email from a a fresh contact or kindred spirit.

I can be reached through this contact form and at happyolks [at] gmail [dot] com.