Name: Green rice and prawn salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 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

Ingredients

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

Method

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.

Women's Weekly Food