Rice Salad With Coriander And Lime
This rice salad is the perfect accompaniment to so many dishes, especially curries and stews which are quite heavy. Because it is fresh and zingy with lime, spring onions and coriander, it contrasts with and lightens up hot, creamy and rich dishes wonderfully. It is also very quick and easy to prepare, and a great way to use up leftover rice.
- 475g cooked basmati rice (about 220g uncooked)
- 1 lime, zest and juice
- 1 large garlic clove
- 20g fresh coriander
- 3/4 tsp salt
- 1/3 tsp freshly ground black pepper
- 2 tbsp maple syrup (or any liquid sweetener)
- 3 spring onions (about 30g)
- If using uncooked rice, cook rice according to packet instructions. Cook until al dente, and then shock with cold water to halt the cooking process. Allow to drain to get as much of the water off as possible.
- Using a small food processor, whizz up the lime zest, lime juice, garlic clove, coriander, salt, pepper and maple syrup until a smooth sauce is formed.
- Chop up the spring onions and combine with the cooked rice and dressing. I find it easier to use my hands to incorporate everything properly. That's it!
- If you don't have a small food processor, chop up the coriander and garlic very finely and use a hand whisk to mix with the other dressing ingredients.
- You could also use this template to change around the herbs and citrus flacours, depending on what dish you wish to accompany. For example, try using lemon (instead of lime) and parsley (instead of coriander) to accompany a Mediterranean or Middle Eastern-flavoured dish. Just remember that when you use lemon or lime, you must counteract the sourness with something sweet (hence the maple syrup).