A healthy main course recipe for Rice Salad with prawns and mussels – full of delicious flavours.

1 1/4 cups (250 g) of long grain rice
3 cups (750 ml) water
2 T (30 ml) Ina Paarman’s Vegetable Stock Powder
1 punnet (200 g) young or baby spinach leaves
olive oil
1 red bell pepper
1 yellow bell pepper
Ina Paarman’s Green Onion Seasoning
500 g raw, shelled prawns (frozen)
1 t (5 ml) Ina Paarman’s Chilli & Garlic Seasoning
500 g raw mussels or calamari rings
black pepper
3 whole lemons, cut away all the skin and white pith and cut out the lemon segments
1/2 cup (125 ml) caper berries
200 g baby rosa or cherry tomatoes, halved
1/2 cup (125 ml) Ina Paarman’s Greek Lemon Vinaigrette
fresh basil leaves

How to
Place the rice, water and Stock Powder in a saucepan and cook for 15 minutes until the rice is tender. Add the spinach and 3 T of olive oil. Toss gently until the spinach wilts. Taste for seasoning. Dish into a large mixing bowl.

Blacken the bell pepper over a gas flame or under a grill and put into a covered bowl or plastic bag to ‘sweat’ for 10 minutes. Remove the skin and pips. Slice into thin strips. Season with Green Onion Seasoning. Fork into the rice. Bring 2 cups of water to the boil in a medium size saucepan. Add all the prawns (still frozen). When they come to the boil, cook them over a gentle heat for 3 minutes only. Strain in a colander. Return prawns to the saucepan and toss with 2 T olive oil and Chilli & Garlic Seasoning. Fork into the rice mixture.

Place the mussels in the same saucepan. Cover with a lid (don’t add any liquid) and shake over high heat until the mussels open. Season with black pepper and spoon over the rice mixture.

To assemble the salad:

Toss the lemon segments, capers and halved baby tomatoes (seasoned with Green Onion Seasoning) with the rice. Dish the salad mixture into a serving platter. Pour the dressing over the salad just before serving. Garnish with fresh basil.

By: Ina Paarman

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