Rice salad with prawns

Name: Rice salad with prawns
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 50 g Long grain rice, salt; 2-3 stem(s) Dill or; 1 TEASPOON TK dill tips; 2-3 TEASPOONS Lemon juice; 5-7 tablespoons (75 ml) Vegetable broth; 7-10 Tbsp Pepper, sugar; 1 tsp (5 g) Oil; 1-2 (50 g) Spring onions; 3 cherry tomatoes; 7-10 Tbsp some salad leaves; 50 g North Sea crab meat

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

50 g Long grain rice, salt
2-3 stem(s) Dill or
1 TEASPOON TK dill tips
2-3 TEASPOONS Lemon juice
5-7 tablespoons (75 ml) Vegetable broth
7-10 Tbsp Pepper, sugar
1 tsp (5 g) Oil
1-2 (50 g) Spring onions
3 cherry tomatoes
7-10 Tbsp some salad leaves
50 g North Sea crab meat

Directions

1
Cover the rice and cook it in 1/8 l boiling salted water for about 20 minutes. Then let it cool down
2
Wash the dill and chop finely, except for something to garnish. Mix lemon juice, stock, salt, pepper and sugar. Whip the oil into the mixture. Stir in chopped dill
3
Clean and wash the onions, tomatoes and lettuce. Cut onions into rings, tomatoes into slices and lettuce into strips. Mix everything with rice, shrimps and marinade. Leave to stand for about 20 minutes. Season to taste and garnish with the remaining dill
4
100 g crab meat contains only 1.5 g fat, but 140 mg (!) cholesterol. If you have to watch out for cholesterol, you can
5
instead of prawns, also add diced poultry slices or salmon ham (without fat rim) to the rice salad