My sister, who spent many years residing in Louisville, Kentucky, gave me the recipe for a great cold rice salad. One of my favorite side dishes to eat in the spring and summer is this one. This recipe can be easily modified. You can adjust the nuts used, use golden raisins or dark raisins, and you can replace the chives and tarragon with any fresh herbs you have on hand. I have tried many various variations of this dish, and we have yet to find one that we didn’t like!
| Prep Time: | 5 mins |
| Rest Time: | 8 hrs |
| Total Time: | 8 hrs 5 mins |
| Servings: | 1 |
Ingredients
- ⅓ cup old-fashioned oats
- ⅓ cup coconut milk beverage
- ¼ cup nonfat vanilla Greek yogurt
- ½ tablespoon chia seeds
- 1 ½ tablespoons unsweetened shredded coconut, divided
- ½ tablespoon cacao nibs
- ½ tablespoon sliced almonds
Instructions
- Combine oats, coconut milk beverage, Greek yogurt, chia seeds, and 1 tablespoon coconut flakes in an 8-ounce Mason jar. Stir until well combined, and cover with a lid. Refrigerate for 8 hours, or overnight.
- Top with ½ tablespoon coconut flakes, cacao nibs, and almonds flakes when ready to serve. Stir and enjoy.
- Add a little more coconut milk or a sweetener if needed.