Warm rice & prawn salad

Warm rice & prawn salad

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(2 ratings)

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Cooking time

Prep: 10 mins

Skill level

Easy

Servings

Serves 2

A quick and easy meal, on the table in only 10 minutes

Nutrition and extra info

Additional info

  • Easily doubled
Nutrition info

Nutrition per serving

kcalories
403
protein
34g
carbs
38g
fat
13g
saturates
1g
fibre
9g
sugar
0g
salt
6.45g

Ingredients

  • 250g pouch Mediterranean tomato rice
  • 1 large courgette, diced
  • 250g packet cooked jumbo tiger prawns (from the chiller cabinet)
  • a good handful of fresh basil leaves, torn
  • 1 tsp lemon juice, plus extra for drizzling
  • 1 tbsp olive oil, plus extra for drizzling
  • 50-60g bag of your favourite fresh salad leaves, to serve

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Method

  1. Make the rice as it says on the pack, then tip into a bowl.
  2. Toss in the courgette, prawns and basil, then moisten with the lemon juice and oil and season to taste.
  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

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fuzzygirl's picture
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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's picture
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really nice healthy way of eating frozen prawns

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