![](https://www.oxfamfairtrade.be/wp-content/uploads/toos-vergote-150x150.jpg)
Chef behind the recipe
Food photographer and stylist Toos Vergote cooks accessible vegan recipes.
![](https://www.oxfamfairtrade.be/wp-content/uploads/feestelijke-rijst-met-palmharten-Tom-Kha-en-jonge-spinazie-1024x1536.jpg)
Rice with palm hearts, Tom Kha puree and salad of young spinach
Go for an original and light rice dish. Ideal as a vegan main dish.
![](https://www.oxfamfairtrade.be/wp-content/uploads/toos-vergote-150x150.jpg)
Chef behind the recipe
Food photographer and stylist Toos Vergote cooks accessible vegan recipes.
All ingredients
- Organix Worldmix: rice, mung beans and quinoa 500 g
- Organic hummus * 540 g
- Tom Kha spice paste 140 g
- Hearts of palm * 820 g
- Cream (plant-based) 200 ml
- spinach 100 g
- Organic fruit mix banana, mango and passion fruit flavour 100 g
- lime 1 stuk
- pomegranate 50 g
- olive oil * 1 el
- black pepper * 1 snuifje
- zout 1 snuifje
Let's get started
Prepare the rice as indicated on the packet.
Mix the Thom Kha paste with the hummus and plant-based cream until combined. This will be our mixture.
Mix the fruit dessert with lime juice to make a dressing and set aside.
Heat olive oil in a pan and fry the hearts of palm until golden brown. Season with salt and pepper.
Once the rice is ready, dress the plates. Using the mixture, make a half-moon on each plate, fill a ring with rice and top with the hearts of palm.
Finish with young spinach, dressing and pomegranate seeds.