Green rice and prawn salad

  • 15 mins preparation
  • 15 mins cooking
  • Serves 4
  • Print


Green rice and prawn salad
  • 1 1/2 cup (300g) basmati rice, rinsed, drained
  • 2 tablespoon rice wine vinegar
  • 2 tablespoon light olive oil
  • 1 tablespoon sesame oil
  • 100 gram snow peas, trimmed
  • 100 gram baby green beans, trimmed
  • 100 gram broad beans
  • 100 gram fresh or frozen peas
  • 1/2 cup coriander, coarsely chopped
  • 1/2 cup mint, coarsely chopped
  • 20 medium cooked prawns, peeled, deveined, tails intact


Green rice and prawn salad
  • 1
    Bring a large saucepan of salted water to the boil. Cook rice 12-15 minutes, or until cooked. Drain. Rinse under cold water; drain again.
  • 2
    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; toss to coat.
  • 3
    Bring a separate large saucepan of water to the boil. Blanch green vegetables 1 minute. Drain. Rinse under cold water, to refresh. Drain again; peel broad beans.
  • 4
    Combine rice, vegetables, coriander, mint and remaining dressing in a large bowl. Add prawns; toss well. Serve.

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