Salad Recipes - Prawn and Mushroom Salad with Wild Rice

Ingredients

• 175 g/6 oz/1/4 cup wild rice mix

• 5 ml/1 tsp dried tarragon

• 45 ml/3 tbsp olive oil

• 15 ml/1 tbsp white wine vinegar

• Salt and freshly ground black pepper

• 150 ml/2/3 cup crème fraiche

• Lemon juice

• 2.5 ml/1/2 tsp caster (superfine) sugar

• A few drops of Tabasco sauce

• 225 g/8 oz/4 cups button mushrooms, sliced

• 225 g/8 oz/2 cups peeled prawns (shrimp)

• Lemon wedges

• Parsley sprigs

---

Method:

1. Cook the wild rice mix according to the packet directions. Drain, rinse with cold water and drain again.

2. Whisk the tarragon with the oil, vinegar and a little salt and pepper. Add to the rice and toss well.

3. Pile on to a serving dish and make a well in the centre. Blend the crème fraiche with lemon juice to taste.

4. Stir in the sugar, a few drops of Tabasco sauce and a little salt and pepper. Fold in the mushrooms and prawns.

5. Pile on to the rice mixture and garnish with lemon wedges and a few parsley sprigs.