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Nutrition: per serving

  • kcal403
  • fat13g
  • saturates1g
  • carbs38g
  • sugars0g
  • fibre9g
  • protein34g
  • salt6.45g
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Method

  • step 1

    Make the rice as it says on the pack, then tip into a bowl.

  • step 2

    Toss in the courgette, prawns and basil, then moisten with the lemon juice and oil and season to taste.

  • step 3

    Arrange a mix of salad leaves on each plate, drizzle with extra olive oil and lemon and spoon the rice salad on top.

Recipe from Good Food magazine, May 2002

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Comments, questions and tips (2)

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Overall rating

A star rating of 4.3 out of 5.4 ratings

fuzzygirl

A star rating of 4 out of 5.

Very nice! I used some left over brown rice that I heated up with a few tbsps of tomato juice with some Italian salad seasoning, and then used a cucumber instead of the courgette as it was what I had at home. Tasty and quick, will make again.

clairetho

A star rating of 4 out of 5.

really nice healthy way of eating frozen prawns

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