Green rice and prawn salad

Recipe~Finder

Cooking time: Less than 30 minutes

Healthy options: Gluten free; Lactose free; Low carb; Healthy

Serves: 4

Type: Family; Salad; Seafood

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Kitchen friendly view

Photography: Brett Stevens

By Suzanne Gibbs

Ingredients

1½ cups (300g) basmati rice, well washed, rinsed, drained
2 tablespoons rice wine vinegar
2 tablespoons light olive oil
1 tablespoon sesame oil
100g snow peas, trimmed
100g baby green beans, trimmed
100g broad beans
100g fresh or frozen peas
½ cup coriander, coarsely chopped
½ cup mint, coarsely chopped
20 medium cooked prawns,
peeled, deveined, tails intact

Preparation method

Cook rice according to packet directions. Drain. Rinse under cold water and drain again.

Place rice wine vinegar in a small bowl. Gradually whisk in combined oils, until slightly thick. Season to taste. Drizzle half of dressing over rice and toss to coat.

Blanch green vegetables in a large saucepan of boiling water for 1 minute. Drain. Rinse under cold water and drain again.

Peel broad beans.

Combine rice, vegetables, coriander, mint and remaining dressing in a large bowl. Add prawns and toss well. Serve.

Also in this section

Curried prawns

Garlic prawn spaghetti

Prawn laksa

Barbecued prawns with Julie's chermoula

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