It is a refreshing salad which has plain boiled rice as a base. You add fresh peeled shrimps (crevettes grises), sliced and lightly cooked mushrooms, and you finish with hot roasted almonds


  • plain white rice

  • fresh shrimps (small prawns will do)

  • fresh field mushrooms (champignons de Paris)

  • Peeled and sliced Almonds (amandes efilees)

  • Fresh parsley

  • Lemon juice

  • Olive oil

  • Salt and Peper


  • 1.

    Firstly, boil the rice until cooked, but not overcooked. It must remain crisp, and leave it aside until cold. For a quick result, pour some cold water over it.

  • 2.

    Prepare the mushrooms : slice them very finely and cook them gently in a bit of melted butter. Add some lemon juice, salt and peper and cover with a lid. Do not overcook or burn the saucepan !

  • 3.

    Peel the shrimps (use small prawns if you can't find fresh shrimps. They are not common in Australia.

  • 4.

    When the rice is cold, add the cooked warm mushrooms, the shrimps and the finely chopped parsley - add the juice of one lemon, olive oil, salt and peper to taste and mix all ingredients together, gently.

  • 5.

    Now and this is "the icing on the cake" , pour over the mixture the still hot grilled sliced almonds.

  • 6.

    Mix well and correct the seasoning, if needed.

  • 7.

    The combination of cold rice and hot ingredients is delicious !

  • 8.

    Enjoy !


Always use fresh mushrooms (field mushrooms or "champignons de Paris" only)
Do not put too much olive oil in the mixture as it would ruine the taste
Just toss all the ingredients gently, so that they don't turn into a mush.

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