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Seafood rice
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| Artist: |
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| Categories: |
Cereals, Entrees, Fish, Seafood, Side-dishes |
| Yield: |
2 |
| Rating: |
0 |
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Ingredients:
| 213
| grams | Canned Alaska salmon | | | - (pink or red) | | 175
| grams | Long grain rice | | 75
| grams | Shelled prawns | | 2
| tsp | Paprika | | 2
| tbsp | Sherry | | | -(or slightly more) | | 175
| grams | Curd or cream cheese | | 4
| | Spring onions | | | -- trimmed and chopped |
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Procedures:
| 1 | Drain the can of salmon, reserve the juice. | | 2 | Flake the fish, set aside. | | 3 | cook the rice in a saucepan with the salmon juice and 450ml / ūpint boiling water. | | 4 | put the prawns, paprika, sherry and cheese into a blender. | | 5 | Blend until well chopped then heat in a saucepan until almost boiling. | | 6 | Stir in the flaked salmon. | | 7 | Warm through but do not boil. | | 8 | Stir the onions into the cooked rice. | | 9 | Pile onto individual serving plates and pour the salmon sauce over. | | 10 | serves Approx. 440 kcals per serving |
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