WILD RICE AND PRAWN SALAD
Serves 6 as a side
1 cup basmati rice (uncooked)
½ cup wild rice (uncooked)
200 g peeled prawns, cleaned and chopped into chunks
½ red capsicum, finely diced
½ yellow capsicum, finely diced
1 celery stick, sliced and finely diced
3 spring onion sprigs, finely sliced
¾ cup light sour cream
1 lemon, zested and juiced
1 teaspoon caster sugar (optional)
Cook basmati and wild rice (separately) following packet instructions. Once cooked allow to completely cool before assembling the salad. (To save time, cook the night before and allow to cool overnight)
In a large salad bowl add the basmati and wild rice, followed by the prawns, capsicums, and spring onions. Give it a toss with your hands and set it aside.
To make the dressing combine the sour cream, lemon zest and juice, and sugar into a bowl and give it a whisk.
Pour the dressing over the salad and give it another toss until well combined. Transfer to a serving dish and enjoy alongside a BBQ.