Tri Colour Rice Salad

A lovely, satisfying and simple dish that can be eaten warm, or cold from the fridge the next day.

Serves 6

What you need

For the rice

500g of tricolour rice

2 spanish onions, finely diced

1 clove of garlic, finely diced

A bit of coconut oil

1 teaspoon coconut sugar

Sprinkling of water

2 teaspoons chilli powder 

1 teaspoon salt 

1 teaspoon paprika 

1 teaspoon coconut sugar 

1/2 teaspoon onion powder 

1/2 teaspoon garlic powder 

1/4 teaspoon cayenne pepper 

1 teaspoon ground cumin

Black pepper to taste

1 pomegranate, seeds removed

2-3 cups of baby spinach leaves

1/2 cup of pine nuts, roasted

Punnet of heirloom tomatoes, halved

For the satay

1 can of coconut cream

1/4 cup of green curry paste

¾ cup peanut butter (I make my own, but if using store bought, buy the unsweetened kind)

¾ cup coconut sugar

2 tablespoons apple cider vinegar

Juice from 1 lime

---

What to do

for the satay

Put all ingredients into a saucepan and bring to the boil, whisking continuously. Then, allow to simmer on low heat for about 5 minutes. Cool and store in a glass jar in the fridge if you have left overs.

for the rice salad

Cook rice according to instructions. While the rice is cooking, fry the onions in a bit of coconut oil until it starts to brown, then add the coconut sugar and a bit of water and cook for a few more minutes so the onion caramelises. Add the garlic and give it a quick stir. Add all the spices to the onions and garlic.

When the rice is cooked, drain it and add it to the onion mix. Stir everything together well so the flavour is evenly incorporated. Serve with remaining ingredients and satay sauce. 

---

Tips

If you want to make this even quicker, you can use a ready made fajita packet mix.