Ingredients
4 ServingsProduce
-
Fresh Mexican Limes 2
-
Fresh Pineapple 330 g
-
Mint 90 g
Spices
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Salt 2 tsp
-
Korean Chili Flakes 1/4 tsp
Dry Goods
-
Jasmine Rice 320 g
Pantry
-
Extra Virgin Olive Oil 2 Tbsp
Canned/Bottled Goods
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Tinned Coconut Milk 470 ml
Nuts & Seeds
-
Macadamia Nuts 130 g
Preparation
-
Make Rice
Combine ingredients in pot & bring to a boil. Cover & simmer for 15 minutes. Remove from heat & steam with lid for 5 minutes.
- 320 g Jasmine Rice
- 470 ml Tinned Coconut Milk
- 470 ml Water
-
Pineapple Prep
Dice pineapple.
- 330 g , diced Fresh Pineapple
-
Salad Assembly
Combine ingredients in a large bowl. Mix well.
- 320 g Jasmine Rice
- 2 , zested, juiced Fresh Mexican Limes
- 2 tsp Salt
- 330 g , diced Fresh Pineapple
- 2 Tbsp Extra Virgin Olive Oil
-
Taste
Plate on platter or bowl & garnish with macadamia nuts, mint & chilli flakes.
- 130 g Macadamia Nuts
- 45 g , leaves picked Mint
- 1/4 tsp Korean Chili Flakes
Nutrition
Amount per serving |
Daily value percentage | |
---|---|---|
Calories | 860 kcal | |
Total Fat | 55 g | 70% |
Total Saturated Fat | 28 g | 138% |
Unsaturated Fat | 27 g | |
Cholesterol | 0 mg | 0% |
Sodium | 1190 mg | 50% |
Total Carbohydrate | 83 g | 30% |
Fiber Total Dietary | 6 g | 22% |
Sugars Total | 6 g | |
Protein | 12 g | 23% |
Vitamin C | 36 mg | 40% |
By Innit Culinary Team