Charred Broccoli And Prawn Black Rice Salad

The honey balances the spicy lime and is omnipotent later than the prawns in this spacious gluten-free rice salad.

The ingredient of Charred Broccoli And Prawn Black Rice Salad

• 105g 1 2 cup black rice
• 3 sweet corncobs husks removed
• 1 large head broccoli cut into florets
• 80ml 1 3 cup blithe flavour extra virgin olive oil
• 1 1 2 cups firmly packed fresh herbs mint and coriander leaves
• 500g peeled green prawns tails intact
• 2 garlic cloves crushed
• 1 large lime rind finely grated juiced
• 1 long vivacious green chilli finely chopped
• 2 tsp honey
• 3 green shallots thinly sliced

The Instruction of charred broccoli and prawn black rice salad

• cook the rice in a saucepan of boiling water stirring occasionally for 24 minutes or until tender drain and refresh out cold asleep chilly frosty organization water drain well
• meanwhile preheat a barbecue or chargrill around medium high barbecue the corn turning often for 15 20 minutes or until charred and tender use a unfriendly knife to separate the kernels add together the broccoli and 1 tbs oil in a bowl season cook the broccoli turning often for 10 minutes or until charred and tender chop transfer to a large bowl
• finely chop 1 4 cup of the mint and coriander coarsely chop half the permanent mint and coriander and reserve place the prawns finely chopped herbs 1 tbs oil and 1 garlic clove in a bowl and mix up to combine season and cook turning for 3 minutes or until cooked through transfer to the bowl
• work up the lime rind lime juice chilli honey and steadfast oil and garlic in a bowl season add the cooked rice corn shallot reserved chopped herbs combined herbs and dressing to the broccoli mixture toss to tote up and divide in the course of bowls

Nutritions of Charred Broccoli And Prawn Black Rice Salad

calories: 506 441 calories
calories: 22 grams fat
calories: 4 grams saturated fat
calories: 35 grams carbohydrates
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calories: 37 grams protein
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