Rice Salad with Grilled Texas Peaches Coconut and Pistachios

Ingredients

• For the salad:
• 1 1/2 cups basmati rice
• 1-2 jalapeños, 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)

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