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Coriander lime rice with rainbow salsa
How’s life? Anyone fancy a simple yet super delicious and filling dinner? Well I definitely do hence I decided to create this super simple rice dish with a side of rainbow salsa. I am actually not a fan of plain rice at all, to be honest I never eat plain rice. I have risotto from time to time and of course I eat rice whenever I am at an Asian restaurant but honestly I don’t really think plain rice is all that tasty.. Riso venere on the other hand can easily be turned into the centre piece of a meal. How, you ask? Well first of all it has a gorgeous nutty flavour by itself, soooo much better than the plain flat flavour of white rice. Then just add a little coconut oil, lime juice and zest and a bunch of coriander and you’ve got yourself an incredibly tasty bowl of rice. Top it with a big serving of my homemade rainbow salsa and voila, dinner’s ready. I don’t really care about how much protein I eat, however if you do just top it off with some almond butter or chopped almonds. I know that lots of people actually do care about stuff like that and I actually only noticed that this meal hasn’t really got a protein source was because one of the businesses I take photos for always ensures that the meals they serve have a large portion of protein in them. Anyways, I don’t know much about nutrition so let’s get back to the recipe. It tastes amazing, takes hardly any time to make and you should make it, right now!
Coriander lime rice with rainbow salsa
Coriander lime rice with rainbow salsa
- Rice:
- 280 g riso venere* (black rice)
- 8 dl water
- 1 tsp cumin
- 1 tsp coconut oil
- 2 tsp lime juice
- zest of one lime
- 1 tsp salt
- 20 g coriander, finely chopped
- Salsa:
- 20 g coriander, finely chopped
- 1 avocado
- 1 cob of corn
- 1 pomegranate
- 1 spring onion, finely sliced
- 1 tsp salt
- 20ml lime juice
- almond butter
- Add the water into a saucepan and let it come to a boil, add the rice and cumin and let it cook on low until nice and tender, this will take about 25-30 minutes.
- While the rice is cooking you can prepare the salsa. Cut of the corn kernels from the cob and roughly break them apart. Cut the avocado into small cubes and remove the pomegranate jewels from its shell. Add everything into a bowl. Then pour in the lime juice and add the chopped coriander, spring onion and salt. If you like it spicy you could also add some red chilli flakes here. Mix well and set aside for later.
- When your rice has finished cooking let it rest for about 5 minutes, then stir in the coconut oil, lime juice, lime zest, coriander and salt. Mix until well combined. Plate your rice up on a plate and top with the salsa. I also added a drizzle of almond butter, however, you could also use tahini, cashew butter or just skip this step.
* you can also use regular brown rice if can’t get your hands on riso venere.
Coriander lime rice with rainbow salsa
Happy Sunday people!
Bisous
MMMmmm, delish! I’m all over these fresh and amazing flavors!
Thank you! Yes fresh flavours are the best!!
Thank you! Oh yes, they’re the best!!