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Miso brown rice and broccoli salad with prawns – pregnancy recipe

  • Serves 3

A salad full of bite and flavour and wholegrain goodness, rich in fibre, iron and pregnancy-friendly minerals

miso-brown-rice-and-broccoli-salad-with-fiery-prawns_143214
  • 100g brown basmati rice
  • 140g ready-shelled frozen edamame beans
  • 140g broccoli (about ½ a head), broken into florets
  • 1 tbsp white or brown miso paste
  • ½ tsp finely grated fresh ginger
  • 1 tbsp rice vinegar
  • ½ tbsp clear honey
  • 2 tsp sesame oil
  • 2 tsp vegetable oil
  • 3 garlic cloves, thinly sliced
  • 1 red chilli, thinly sliced
  • 200g raw shelled prawns
  • 2 spring onions, finely sliced
  • large pack of coriander, roughly chopped
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Method

  • Step 1

    Cook the rice following pack instructions, adding the edamame beans for the last 3 mins of cooking. Drain well. 

  • Step 2

    Meanwhile, steam the broccoli for 4-5 mins until tender. Run under very cold water, drain thoroughly and pat dry.

  • Step 3

    In a small bowl, mix the miso, ginger, vinegar, honey, sesame oil and seasoning. 

  • Step 4

    Heat the vegetable oil in a non-stick frying pan. Add the garlic and half the chilli and cook gently for a couple of mins, taking care not to burn. Throw in the prawns, lots of black pepper and a pinch of salt. Turn up the heat and cook for a few mins until the prawns are cooked through.

  • Step 5

    Toss the miso dressing with the cooked rice, adding the spring onions, coriander and broccoli. Season and stir together.

  • Step 6

    Spoon the spicy prawns on top, scatter over the remaining chilli and serve.

Recipe taken from BBC Good Food, home to thousands of kid-friendly recipes.

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