Pineapple Rice Salad
The crunch of the rainbow vegetables, creaminess of the rice and sweetness of the pineapple, you can imagine we are making an impression with plant-based serves.Make it tropical. Dishes served in fruit and vegetable shells appear much more appetizing than the standard dishes. This tropical rice salad is a meal on its own or as a side.
Servings 2 -3
Ingredients
- 1 cup jasmine or basmati rice
- 1 cup coconut milk
- 1 cup water
- 1 medium pineapple
- 1 Avocado peeled and diced
- 1 red onion. diced
- 1 small capsicum diced
- 1 small bunch coriander chopped
- 1 small pomegranate or chopped beetroot fresh or can for garnishing
- 2 tbsp tamari sauce
- 1 tsp salt
- ¼ cup pistachio nuts
- 2 tbsp lime juice
- 1 tbsp maple syrup
Instructions
- Cook the rice with half water, half coconut milk and salt as per the packet instruction. Transfer to a large bowl and set aside to cool.
- Cut pineapple into halves, score the pulp close to the skin and scoop out the flesh with a knife and spoon. Roughly chop the pineapple. Save the pineapple shells.
- Add pineapple, capsicum, onion, avocado and coriander to the rice bowl.
- Whisk lime juice, tamari and maple syrup in a bowl.
- Pour dressing over the salad mix and gently toss.
- Put the rice salad back in the pineapple shells.
- Garnish withpomegranate or beetroot and extra pistachio.
- Sprinkle some coriander leaves to finish.
Bon Appettit!
Notes
1. Pistachios can be substituted with other nuts such as almonds, cashews or pinenuts
2. Use half a tablespoon of brown sugar as a replacement for maple syrup
3. Choose a pineapple that is semi-riped. Overriped pineapple will not hold its shape after scooping and flesh will be too sweet for this recipe.
4. Soy sauce can be substituted for tamari but we like the subtle smoky flavour of tamari.
5. Pineapple rice salad can be made a few hours in advance and chilled in the fridge. Refrigerate the rice salad covered otherwise the rice may get tough in texture.