Coriander & lime rice with a rainbow salsa

Coriander & lime rice with a rainbow salsa

Total: 40 min. | Active: 40 min.
vegan, lactose-free, gluten-free
Nutritional value / person: 403 kcal
, Fat: 1 g
, Carbohydrate: 61 g
, Protein: 8 g

Ingredients

4 person

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Rice

280 g Venere rice
1 tsp ground cumin
8 dl water, boiling

Salsa

1 avocado, cut into cubes
1 corn cob, cooked
1 pomegranate, seeds removed
1 spring onion, cut into rings
1 ½ tbsp lime juice
1 tsp salt
a little chilli flakes

Serving & garnishing

1 tsp coconut oil
1 lime, 2 TL juice and a little bit of the zest
1 bunch coriander, finely chopped
1 tsp salt
a little white almond cream
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How it's done

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Rice

Cook the rice and cumin in water for 25-30 mins., cover and leave to stand for approx. 5 mins.

Salsa

Mix all the ingredients in a bowl, season and refrigerate.

Serving & garnishing

Season the rice with the coconut oil, lime zest, lime juice, coriander and salt. Serve with the salsa and garnish with a little almond cream.

How-tos

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