Crunchy rice salad with North Sea prawns

Name: Crunchy rice salad with North Sea prawns
Cook time: 25 min
Total time: 25 min
Yield: 1
Ingredients: 75 g Long grain rice; 7-10 Tbsp Salt; 2 Spring onions; 100 g cherry tomatoes; 2 leaves Rocket salad; 3 TABLESPOONS Lemon vinegar; 2 TABLESPOONS Oil; 2 stem(s) Dill; 7-10 Tbsp Pepper; 1/2 TEASPOON Sugar; 75 g North Sea crab meat; 7-10 Tbsp Lemon and dill

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 1

75 g Long grain rice
7-10 Tbsp Salt
2 Spring onions
100 g cherry tomatoes
2 leaves Rocket salad
3 TABLESPOONS Lemon vinegar
2 TABLESPOONS Oil
2 stem(s) Dill
7-10 Tbsp Pepper
1/2 TEASPOON Sugar
75 g North Sea crab meat
7-10 Tbsp Lemon and dill

Directions

1
Put rice in boiling salted water. Let it swell for about 20 minutes at medium heat. In the meantime clean, wash and cut spring onions into rings. Wash, clean and quarter the tomatoes. Wash lettuce leaves and cut into strips. Whip vinegar and oil for the vinaigrette.
2
Wash dill, chop coarsely, stir in. Season to taste with salt, pepper and sugar. Drain the rice and let it drain. Mix with spring onions, tomatoes, lettuce, shrimps and vinaigrette. Cover and let it simmer for about 20 minutes. Season again and serve garnished with lemon and dill
3
Waiting time approx. 20 minutes