Coriander & lime rice with a rainbow salsa

Total time: 40m
Preparation Time: 40m

For 4 people


Fanny - fannythefoodie

Nutritional Information

Contains 403 Kcal, 8g Protein, 61g Carbohydrates, 1g Fat


  • Rice
  • 1 tsp ground cumin
  • 280 g Venere rice
  • 8 dl water, boiling
  • Salsa
  • 1 avocado, cut into cubes
  • 1.5 tbsp lime juice
  • 1 corn cobs, cooked
  • 1 pomegranate, seeds removed
  • 1 spring onions, cut into rings
  • a little chilli flakes
  • 1 tsp salt
  • Serving & garnishing
  • 1 tsp coconut oil
  • 1 lime, 2 TL juice and a little bit of the zest
  • 1 bunch coriander, finely chopped
  • 1 tsp salt
  • a little white almond cream

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  • Rice

    Cook the rice and cumin in water for 25-30 mins., cover and leave to stand for approx. 5 mins.
  • Salsa

    Mix all the ingredients in a bowl, season and refrigerate.
  • Serving & garnishing

    Season the rice with the coconut oil, lime zest, lime juice, coriander and salt. Serve with the salsa and garnish with a little almond cream.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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