Coriander & lime rice with a rainbow salsa
Ingredients
for 4 people
| 280 g | Venere rice |
| 1 tsp | ground cumin |
| 8 dl | water, boiling |
| 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 |
| 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 |
How it's done
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.
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