Brown Rice with Salmon and Prawns
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This is a basic brown rice recipe that can be adapted to use up whatever you have leftover in the fridge. Smoked salmon adds a lovely flavour.
3/4 cup (120g) brown rice
30ml soy sauce
40g small frozen or fresh prawns
50g smoked salmon
30g frozen or fresh peas
1 large carrot cut into small cubes
- Cook rice for 40 minutes or until done. Add half the soy sauce halfway through cooking and the rest in the last 5 minutes.
- Steam the carrots until soft. Steam the prawns until hot through.
- Add the carrots, prawns, smoked salmon and peas to the rice. When the smoked salmon has turned from light pink to a darker pink serve.
- Roast the cashew nuts and sprinkle on top.
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