Rice and prawn salad
This is excellent for a meal in itself, whether it’s lunch or supper. Make sure that the rice is not overcooked and that the prawns are as fresh as possible. The fennel, black olives and pines nuts give the salad a Mediterranean flavour.
Rice and prawn salad recipe
Serves: 4 persons
Prep time: 15 mins
Cooking time: 15 mins
Total time: 30 mins
Ingredients
- 8 oz (225 g) of rice
- 16 Dublin Bay prawns, shelled
- 2 oz (55 g) of pine nuts, toasted
- 2 oz (55 g) of black olives
- 1 fennel bulb
- 1 small onion
- 5 tbsp of olive oil
- 2 tbsp of lemon juice
- 2 tbsp of freshly chopped parsley
- ½ tsp of freshly grated nutmeg
- Salt and pepper
Method
- Cook the rice according to the instructions on the packet. The ratio of rice to water is 1 cup of rice to 2 cups of water. Add a tbsp of oil to prevent the rice from sticking.
- Once the rice is “al dente”, drain any excess water and transfer to a mixing bowl.
- Add the olive oil, lemon juice, grated nutmeg, salt and pepper and stir well. Cover the pan with a clean tea towel, to prevent the rice from drying out.
- Whilst the rice is cooling, prepare the vegetables. Shred the fennel, finely chop the onion and slice the olives. Add to the rice once it has cooled.
- Stir in the parsley and pine nuts and check the seasoning.
- Add the shelled prawns and mix carefully.
- Garnish with a few lemon slices.
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