Pineapple and Toasted Coconut Brown Rice Salad Recipe

November 26, 2013
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One of our favourite quick dinner ideas in summer, this rice salad recipe is elevated with flavours of juicy pineapple and toasted coconut. Ready in just a few minutes, the salad goes really well with chicken, fish or burgers on the BBQ – or on its own as a leftover lunch.

Serves 4-6

Ingredients

½ cup shredded coconut
2 packets of microwave brown rice
½ pineapple
1 red capsicum
Baby spinach
Handful fresh mint
Handful fresh flat leaf parsley
2 tbsp extra virgin olive oil
Juice of half a lemon
Cracked black pepper

Method

1. Preheat the oven to 160 degrees Celsius. Spread the coconut over a baking tray and roast in the oven for a few minutes, stirring every couple of minutes until light brown. Remove from the oven.

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2. Meanwhile, cook the brown rice to packet instructions.

3. Cut the peel from the pineapple, core and cut the fruit into small pieces.

4. Cut the red capsicum in a small dice, discarding the seeds and core.

5. Roughly chop the fresh herbs.

6. In a salad bowl, mix all ingredients together, toss well and serve.

What ingredients do you like to add to a rice salad? Tell us in the comments!

Recipe by Dr Joanna McMillan for Australian Pineapples.

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