Rice, prawn and almond salad

Rice, prawn and almond salad

By
From
Encyclopedia of Food and Cookery
Serves
4

Ingredients

Quantity Ingredient
100g long-grain rice
1 large onion, finely chopped
30g butter
250g cooked prawns, shelled, de‑veined and chopped
60g almonds, blanched and shredded
125ml * vinaigrette dressing [rid:4599]

Method

  1. Cook the rice in plenty of boiling salted water for 15 minutes. Drain well. Cook onion in butter until soft. Add to rice with prawns and almonds. Stir in dressing. Serve salad in a bowl or hors d’oeuvre dish.
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