Rice and herb salad recipe

  • Serves 6
  • 25 mins to prepare and 25 mins to cook
  • 255 calories / serving
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157540 Rice and Herb Salad with Pimento served in a saucepan HERO

Place the rice and water in a medium saucepan over medium heat. Cover and bring to a simmer. Reduce heat to low and cook for 15 minutes or until the rice is almost tender. Set aside for 10 minutes to cool.

Spread the rice over a large baking tray. Set aside to cool completely.

Meanwhile, place the coconut in a non-stick frying pan over medium-low heat. Cook, stirring, for 1-2 minutes or until toasted. Combine the rice, coconut, mint, coriander, lemon grass, shallot, cucumber, celery and peppers into a saucepan.

Combine the lime juice and fish sauce in a jug. Add to the rice mixture. Toss to combine. Season with salt and pepper.

  • Ingredients

  • 300g jasmine rice
  • 185ml water
  • 45g desiccated coconut
  • 1 bunch fresh mint leaves picked, chopped
  • 2 bunches fresh coriander, leaves picked, chopped
  • 1 stem lemon grass, pale section only, thinly sliced
  • 4 shallots, trimmed, thinly sliced
  • half cucumber, finely chopped
  • 1 celery stick, trimmed, finely chopped
  • 1 small fresh red pepper, deseeded, thinly sliced
  • 2tbsp fresh lime juice
  • 1½tbsp fish sauce
  • Energy 1075kj 255kcal 13%
  • Fat 7g 10%
  • Saturates 5g 25%
  • Sugars 3g 3%
  • Salt 0.6g 10%

of the reference intake
Carbohydrate 46.3g Protein 5.2g Fibre 3g


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