Janelle Bloom and SunRice have teamed up to create a range of heavenly culinary creations for the entertaining season.
For the rice salad; Put the rice and water in a medium saucepan. Bring to the boil. Reduce heat to low, cover and simmer for 12-15 minutes until small craters in surface of the rice. Remove from heat and stand covered for 10 minutes.
Combine all the dressing ingredients in a large bowl, season and whisk until well combined. Add the warm rice to the dressing, stir with a fork to coat. Cover and set aside until ready to serve. Just before serving add the cherries, cucumber, chilli, parsley and macadamia nuts. Toss to combine. Spoon onto a serving platter, dollop over the cheese.
Combine the spice mix and olive oil together then brush over both sides of the prawns. Thread prawns onto 18 skewers. Preheat a barbecue plate on medium-high heat. Barbecue prawns, for 3-4 minutes, turning often or until just cooked through. Serve with rice salad.
If the cherries are large cut them in half, salad looks great with some cherries whole and some halved.
Nutritional analysis per serving (6 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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