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 😛
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.
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