Friday, November 5, 2010

Warm rice salad

Take three (3) basics and whip up this filling and healthy TV-dinner:

1. Cover 340 g rice with chicken stock in hot water and simmer until liquid is nearly absorbed and the rice is tender.
2. Add 250 g peas
3. Add one (1) small tin or bag of cooked prawns or use tuna or salmon instead. Warm through and season to taste. Fresh coriander or parsley adds a tasty kick.

Serves 4.

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