Fruity Rice Salad -

Fruity Rice Salad

Ingredients

⅔ cup (150 ml) boiling salted water
⅓ cup (75 ml/60 g) long-grain converted (parboiled) rice
Salt
3½ oz (100 g) cooked frozen shrimp
½ small Galia or honeydew melon
1 small tart apple
1 tbsp (15 ml) vinegar
1 tbsp (15 ml) walnut oil
Freshly ground pepper
Mild curry powder

Details

Serves: 2

Method

Add the rice to the water, cover, and cook on low heat for 20 minutes, stirring occa­sionally.

Thaw the shrimp. Seed the melon and form the flesh into balls with a melon baller. Core and finely dice the apple and toss with the vinegar.

Drain the rice well and com­bine with the shrimp, melon balls and apple. Drizzle in the walnut oil, season with salt, pep­per and a little curry powder, and let stand for 15 minutes.

TIP:- If you have time, use brown rice (which takes 35 to 45 minutes to cook) and substitute half a juicy papaya for the melon-a healthy combination.

Per serving:- approx. 268 calories 12 g protein, 5 g fat, 44 g carbohydrates

Related food category:

• Breakfasts and Brunches