*This recipe is gluten-free according to industry standards
Ingredients
- black rice 100g
- frozen edamame (soya beans) 75g
- frozen peas 75g
- spring onions 4, chopped
- cucumber ΒΌ, diced
- cooked peeled prawns 200g, halved lengthways
- coriander a small bunch, chopped
DRESSING
- sesame oil 2 tsp
- rice vinegar 3 tbsp
- mirin 2 tbsp
- ginger a walnut-sized piece, finely grated
- red chilli 1, finely chopped
Method
-
Step 1
Cook the rice following pack instructions, then drain really well. Tip into a bowl, add the dressing ingredients, season and toss.
-
Step 2
Blanch the edamame and peas for a minute in boiling water, then drain.
-
Step 3
Add the edamame, peas, spring onions, cucumber and prawns to the rice. Toss, then add the coriander and toss again before serving.
Nutritional Information
- Kcals 403
- Fat 7.4g
- Saturates 1.2g
- Carbs 53.6g
- Sugars 11.2g
- Fibre 6.2g
- Protein 27.2g
- Salt 1.8g
