• 0:30 Prep
• 0:15 Cook
• 8 Servings
• Easy

Allergens

Contains peanuts , tree nuts , milk , fish and shellfish.

This easy summer dinner will be ready in a flash, with only 15 minutes cooking time.

Ingredients

• 1 1/2 cups basmati rice

• 1/2 cup frozen peas

• 1 corn cob, husk and silk removed

• 1/2 cup coconut milk

• 1 1/2 tablespoons lime juice

• 1 1/2 tablespoons tamari

• 1 teaspoon mild curry powder

• 2 garlic cloves, crushed

• 2cm piece fresh ginger, peeled, finely grated

• 1/4 teaspoon dried chilli flakes

• 3 teaspoons honey

• 1/2 small pineapple, peeled, cored, halved, sliced

• 1 green capsicum, sliced

• 2/3 cup unsalted roasted cashew nuts, roughly chopped

• 60g baby spinach

• 2 celery stalks, trimmed, thinly sliced diagonally

• 1/2 cup small fresh mint leaves

Select all ingredients

Method

• Step 1

  Cook rice in a large saucepan of boiling, salted water for 12 minutes or until tender, adding peas in the last 3 minutes of cooking time. Drain. Rinse under cold water. Drain well. Cool.

• Step 2

  Meanwhile, heat a barbecue grill or chargrill pan over high heat. Add corn. Cook, turning occasionally, for 8 to 10 minutes, or until corn is tender and beginning to char. Transfer to a chopping board. Set aside for 5 minutes to cool. Carefully cut kernels from cob in large chunks.

• Step 3

  Combine coconut milk, lime juice, tamari, curry powder, garlic, ginger, chilli (if using) and honey in a large bowl. Season with salt and pepper. Reserve 1/3 of the dressing. Add rice to bowl. Toss to coat.

• Step 4

  Add pineapple, capsicum, cashew, spinach, celery, corn and half the mint leaves to rice mixture. Season with salt and pepper. Gently toss to combine.

• Step 5

  Transfer rice salad to a serving bowl. Drizzle with remaining dressing. Serve sprinkled with remaining mint.