Summary

Ingredients

• 0.5 ½ cup rice (wild rice)
• 1 handful basmati or regular white rice
• 100 g prawns (frozen or in brine)
• 1 lemon (s) or lime
• 5 tomato (s), dried
• 3 pickled cucumber (s)
• 1 teaspoon capers
• 2 tablespoon olive oil
• Salt and pepper and possibly some Tabasco
• parsley
• Salad - leaves (optional)

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Instructions

1. Boil wild rice in 3-4 dl salted water for about 15 minutes, then add basmati or white rice and simmer gently for another 10-15 minutes. The wild rice is done when it has opened a little and a few grains roll (after about 30-35 minutes). Now drain the rice and let it cool down a little.
2. In the meantime, marinate the prawns in the juice of 1/2 lemon. Save the remaining lemon juice for the sauce.
3. Cut the tomatoes, pickles and capers into small pieces.
4. Mix cooked rice, prawns and chopped vegetables (other vegetables can also be mixed in) with parsley, lemon juice and olive oil and season with salt, pepper and a little Tabasco.
5. Arrange on beautiful lettuce leaves.
6. Also tastes good for more than 2 people and is easy to stretch with more rice and vegetables (e.g. red, green, or yellow peppers).