Monday, 5 May 2014

Miso Brown Rice and Broccoli Salad with Fiery Prawns

Again another easy salad to take to work. I actually used a pre-cooked packet of prawns instead of following the recipe below, but you coud leave the prawns to cool and then put them on top and then pack into a lunchbox.

Miso Brown Rice and Broccoli Salad with Fiery Prawns
(from Good Food Magazine March 2014)
(Serves 3)

100g brown basmati rice
140g frozen peas
140g tenderstem/purple sprouting broccoli
1 tbsp white or brown miso paste
½ tsp finely grated fresh ginger
1 tbsp rice vinegar
½ tbsp clear honey
2 tsp sesame oil
2 tsp vegetable oil
3 garlic cloves, thinly sliced
1 red chilli, thinly sliced
200g raw shelled prawns
2 stems wild garlic, finely sliced
handful coriander, roughly chopped

Cook the rice according to packet instructions, adding the peas and broccoli for the last 3 mins of cooking. Drain and run under the cold tap, drain well.

In a small bowl, mix the miso, ginger, vinegar, honey, sesame oil and seasoning.
Heat the vegetable oil in a non-stick frying pan. Add the garlic and half the chilli and cook gently for a couple of mins, taking care not to burn. Throw in the prawns, lots of black pepper and a pinch of salt. Turn up the heat and cook for a few mins until the prawns are cooked through.
Put the rice, peas, broccoli, spring onions and coriander into a large bowl and toss through the miso dressing. Divide between three bowls and spoon the spicy prawns on top, scattering over the remaining chilli. Serve.

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