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Food & Recipes: Coconut Rice Salad

Serves: 2     Calories: 450    

Ingredients

100g easy-cook brown rice
1 pepper, any colour, finely chopped
1 medium carrot, grated
Small bunch of spring onions, finely sliced
Juice and grated zest of 1/2 a lime
1 tbsp chopped fresh coriander
1 tbsp desiccated coconut

1400 Plan
1 x Plain grilled chicken breast and 1 x 80g Salad


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Method

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.
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