Prawn and Rice Salad Recipe

Name: Prawn and Rice Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 130 g long grain rice; 150 ml olive oil; 1 tablespoon lemon juice; ½ teaspoon mixed herbs (or use your own from the garden); 2 spring onions; 1 green capsicum; 2 tomatoes; 225 g cooked prawns; salt and pepper; parsley (to garnish) (optional)

Servings: persons

130 g long grain rice
150 ml olive oil
1 tablespoon lemon juice
½ teaspoon mixed herbs (or use your own from the garden)
2 spring onions
1 green capsicum
2 tomatoes
225 g cooked prawns
salt and pepper
parsley (to garnish) (optional)

1
Cook the rice in boiling, slated water until just tender.
2
Drain, and rinse well in cold water.
3
Shake well to remove any excess water.
4
Combine oil, lemon juice and herbs and season well.
5
Mix this dressing into the rice, whilst the rice is still warm.
6
Leave to cool.
7
Chop spring onions and capsicum finely.
8
Cover tomatoes with boiling water and leave for a couple of minutes.
9
Drain water and remove tomato skins.
10
Chop finely.
11
Add prawns to the tomato, onion and capsicum and then mix well with the rice.
12
Pile on to a serving dish and scatter chopped parsley over the top.

479

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 130 g long grain rice, 150 ml olive oil, 1 tablespoon lemon juice, ½ teaspoon mixed herbs (or use your own from the garden), and more.

Yes, Prawn and Rice Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Prawn and Rice Salad

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