Coconut rice salad recipe
Prep time
15 mins
Cooking time
30 mins
Effort
Medium effort
Serves
4 (as a side dish)
- 100g easy-cook brown rice
- 1 pepper, any colour, finely chopped
- 1 medium carrot, grated
- 1 bunch of spring onions, finely sliced
- Juice and grated zest of 1 lime
- 1 tbsp chopped fresh coriander
- 1 tbsp desiccated coconut
1
Rinse the rice in a sieve under the cold water tap. Add to 250ml of cold water in a pan, bring to the boil, cover and cook for 25 minutes. Alternatively, cook according to pack instructions.
2
After cooking, return to the sieve and rinse under the cold water tap to cool.
3
When the rice is cool, stir in the vegetables, lime juice and zest, and coriander.
4
Place in a serving dish and sprinkle with coconut. Keep in the fridge until ready to serve.
