
Coconut and Herb Rice Salad with Caramelised Fennel 4 people Prep: 5 minutes Cook: 20 minutes Cane Sugar Free Dairy Free Gluten Free Vegan Vegetarian Spice up your next meal with this Coconut and Herb Rice Salad from Steph at Friendly Little Kitchen. Using the Coco Quench to cook the rice adds a delicious and creamy texture and is the perfect base to add herbs and other flavours to. We promise this dish will bring a flavour sensation to your plate that will leave you satisfied and very content. You’ll never go back to plane old rice again :P Made with Coco Quench Original Coconut Ingredients 1 cup basmati rice 1 1/2 cups Pureharvest Coco Quench 1/2 fennel, thinly sliced 1/4 cup toasted almonds, crushed 2 Tbsp barberries / cranberries 1 tsp ground cumin 1 tsp ground coriander seed 1/2 tsp cinnamon 1 handful fresh mint, coriander and parsley, roughly chopped 1 big handful of rocket, roughly chopped A few glugs of olive oil Zest and juice of 1/2 lemon Salt and pepper to taste Instructions To cook the rice, place rice and Coco quench in a small saucepan with the lid on, bring to the boil then lower to a simmer for 15 minutes. To caramelise the fennel, place in a fry pan on medium heat with oil of choice (I use coconut oil) and stir occasionally until it begins to brown at the edges (about 5 minutes). Cover the pan and leave for about 10 minutes or until the fennel is nice and soft. Prepare the rest of your ingredients and toss everything together in a large serving bowl. Share this recipe Print recipe

Coconut and Herb Rice Salad with Caramelised Fennel

4 people
Prep: 5 minutes
Cook: 20 minutes

Spice up your next meal with this Coconut and Herb Rice Salad from Steph at Friendly Little Kitchen. Using the Coco Quench to cook the rice adds a delicious and creamy texture and is the perfect base to add herbs and other flavours to.

We promise this dish will bring a flavour sensation to your plate that will leave you satisfied and very content. You’ll never go back to plane old rice again :P

Made with: Coco Quench

Original Coconut

Ingredients

1 cup basmati rice
1 1/2 cups Pureharvest Coco Quench
1/2 fennel, thinly sliced
1/4 cup toasted almonds, crushed
2 Tbsp barberries / cranberries
1 tsp ground cumin
1 tsp ground coriander seed
1/2 tsp cinnamon
1 handful fresh mint, coriander and parsley, roughly chopped
1 big handful of rocket, roughly chopped
A few glugs of olive oil
Zest and juice of 1/2 lemon
Salt and pepper to taste

Instructions

To cook the rice, place rice and Coco quench in a small saucepan with the lid on, bring to the boil then lower to a simmer for 15 minutes.
To caramelise the fennel, place in a fry pan on medium heat with oil of choice (I use coconut oil) and stir occasionally until it begins to brown at the edges (about 5 minutes).
Cover the pan and leave for about 10 minutes or until the fennel is nice and soft.
Prepare the rest of your ingredients and toss everything together in a large serving bowl.

Share this recipe