Venus rice salad with prawns and spinach

by Daniel Tangerner
rice salad

Today we present you a recipe for a light and fresh dish, ideal for the summer: Venus rice salad with prawns and spinach!


  • 1 garlic clove
  • 250 g Venus rice
  • 1 onion
  • half chilli
  • 500 g prawns
  • 2 tablespoons soy sauce
  • Fresh spinach
  • Half a green pepper
  • Olive oil


Sauté the chopped garlic with olive oil in a hot pan. Add the rice and fry for a few minutes. Cover the rice with water, put the lid on and simmer for about 20 minutes until the rice is soft. Once cooked, let it cool down.

In the meantime, fry the chopped onion in a pan with a few tablespoons of oil, then add the paprika cut into thin strips and leave to fry for a few minutes. Finally, add the peeled prawns and a few tablespoons of soy sauce. Cook until the prawns are ready. If desired, you can also add some Asian spices.

Place the washed spinach leaves on the plate, cover with rice and finally with the prawns. Serve the dish hot or cold.

Wine Recommendations

 TAGS:Blanc Pescador

Blanc Pescador

Fruity wine from Catalonia.

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