Forbidden Rice Salad with Mango, Bok Choy and Coconut Curried Dressing

INGREDIENTS

1 cup

Forbidden Rice (uncooked)

2 cups

Water

1 cup

Whole Cashews (raw)

3 cups

Baby Bok Choy (chopped into bite size pieces, about 1 medium)

1 1/2 cups

Red Bell Pepper (chopped small, about 1 medium)

1 cup

Mango (flesh diced, about 1 mango (take this to two cups if you looove mangos!))

1/4 cup

Green Onions (sliced thin, white and green parts, about 4)

2 tbsp

Thai Basil or Cilantro (chopped fine, plus whole leaves for garnish)

1 tbsp

Sesame Seeds

1/2 cup

Coconut Milk (full fat, the canned variety)

1 tbsp

Lime Juice ( fresh squeezed + lime wedges for serving)

1 1/2 tbsp

Tamari

1/2 tsp

Curry Powder (hot madras if you can!)

1 tsp

Fresh Garlic (grated on a microplane)

1 tsp

Fresh Ginger (grated on a microplane)

1/4 tsp

Red Pepper Flakes (or Sriracha (add more to taste))

2 1/2 tsp

Maple Syrup or Honey (add more to taste)