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Miso brown rice and broccoli salad with prawns - pregnancy recipe

• Celia Thaysen

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Serves 3

A little work

Prep: 15 mins

Cook: 25 mins

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

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Ingredients

• 100g Brown basmati rice

• 140g Edamame beans

• 140g Broccoli

  (about ½ a head), broken into florets

• 1tbsp White or brown miso paste

• ½tsp Fresh ginger

  grated

• 1tbsp Rice vinegar

• ½tbsp Honey

• 2tsp Sesame oil

• 2tsp Vegetable oil

• 3 Garlic cloves

  thinly sliced

• 1 Red chilli

  thinly sliced

• 200g Raw shelled prawns

• 2 Spring onions

  finely sliced

• 1 Laege 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.

Authors

Celia Thaysen

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