Brown Rice with Salmon and Prawns

    55 minutes

    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.

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    Serves: 2 

    • 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
    • 20g cashews

    Preparation:10min  ›  Cook:45min  ›  Ready in:55min 

    1. Cook rice for 40 minutes or until done. Add half the soy sauce halfway through cooking and the rest in the last 5 minutes.
    2. Steam the carrots until soft. Steam the prawns until hot through.
    3. 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.
    4. Roast the cashew nuts and sprinkle on top.

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