Rice Salad With Calamari Recipe

Name: Rice Salad With Calamari
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup brown rice; 1 lb whole raw squid; 2 tbsp olive oil; juice of 1/2 lemon; 1 tbsp fresh ginger, minced; 1/2 tsp bouillon paste or anchovy paste; 5 large mushrooms, chopped; 1 bunch scallions, chopped; 1 cup frozen edamame beans; salt to taste

Servings: persons

1 cup brown rice
1 lb whole raw squid
2 tbsp olive oil
juice of 1/2 lemon
1 tbsp fresh ginger, minced
1/2 tsp bouillon paste or anchovy paste
5 large mushrooms, chopped
1 bunch scallions, chopped
1 cup frozen edamame beans
salt to taste

1
Cook brown rice as usual.
2
Boil the edamame beans until they are soft. Use just the beans, not the kind in the pods.
3
Slice the squid bodies crosswise so they come out as circles. The tentacles can be cooked whole. I do not recommend using frozen squid for this recipe.
4
In a large pan, heat the olive oil. Add the the ginger, scallions, squid and bouillon or anchovy paste. Saute for about 1 minute. Add mushrooms and lemon juice. Saute for about another 3 minutes, until the squid is cooked through (it will go from slightly translucent to fully opaque). Do not overcook the squid!
5
Toss with rice and edamame, salt to taste.

340

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.

How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 1 cup brown rice, 1 lb whole raw squid, 2 tbsp olive oil, juice of 1/2 lemon, and more.

Yes, Rice Salad With Calamari 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.

Rice Salad With Calamari

How did you like this recipe?

Frequently Asked Questions