Coconut rice salad

Name: Coconut rice salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Asian
Ingredients: 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 tablespoon chopped fresh coriander; 1 tablespoon desiccated coconut

6 steps

Prep:15minCook:30min

Updated at: Wed, 16 Aug 2023 22:01:39 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories242.8 kcal (12%)

Total Fat2.9 g (4%)

Carbs51.2 g (20%)

Sugars5.2 g (6%)

Protein5.7 g (11%)

Sodium32 mg (2%)

Fiber5.7 g (20%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

100geasy-cook brown rice

1pepper

any colour, finely chopped

1carrot

medium, grated

1 bunchspring onions

finely sliced

1lime

juice and grated zest of

1 tablespoonfresh coriander

chopped

1 tablespoondesiccated coconut

Instructions

Step 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.

Step 2

After cooking, return to the sieve and rinse under the cold water tap to cool.

Step 3

When the rice is cool, stir in the vegetables, lime juice and zest, and coriander.

Step 4

Use red onion instead of spring onions, if you prefer, and try adding other salad vegetables.

Step 5

Place in a serving dish and sprinkle with coconut. Keep in the fridge until ready to serve.

Step 6

It is important to cool the rice quickly and store it in the fridge.

View on nhs.uk

↑Support creators by visiting their site 😊