Coconut Rice Salad

Coconut Rice Salad

Preparation time: 15

Cooking time: 30

Number of servings: 4

Carbon Footprint (per serving): 0.37 kgCO2e

Recipe submitted by: Esther Bissell (Feel Good Factor)

Ingredients

  • 100g Brown rice.
  • 1 Pepper (colour of your choice), finely chopped.
  • 1 medium carrot, grated.
  • 1 bunch spring onions, finely sliced.
  • 1 lime, juice and zest.
  • 1 tablespoon chopped fresh coriander.
  • 1 tablespoon desiccated coconut.

Method

  1. Measure out the rice in a cup and add double the amount of water (for example, 1 cup rice + 2 cups water), bring to the boil and cover and cook for 25-30minutes.
  2. Stir through the vegetables, prepared as above, lime juice & zest and coriander on the top to serve.
  3. Can be served on it’s own as a side dish, or try adding some beans, tofu, fish or chicken to add protein for a main meal. Enjoy!
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Equipment

  • Access to a hob.
  • x1 Cup.
  • x1 Saucepan.
  • x1 Chopping board.
  • x1 Sharp knife.
  • x1 Grater.
  • x1 Juicer.
  • x1 Tablespoon measurer.
  • x1 Weighing scales.

Considering Carbon Footprint

Carbon footprint (per serving): 0.37 kgCO2e. This is the same as making 18 mugs of tea.*

Interested in learning more? Click here.

*Calculations made using the Carbon Footprint Calculator created by the Consumer Data Research Centre at University of Leeds.

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