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🍽️ Cold Rice Salad with Crayfish

397 kcal · 30 min · 4 servings

Ingredients

• 200 g Arborio rice
• 2 tbsp chicken broth
• 2 tbsp lemon juice
• 1 bunch parsley
• 1 tsp cumin (ground)
• salt
• pepper
• 8 crayfish
• 2 sprigs thyme
• 1 bay leaf

Instructions

1. 1. Rinse the rice thoroughly under cold water.
2. 2. Place the rice in a pot.
3. 3. Pour in enough water so that it stands about 2 centimeters above the rice.
4. 4. Salt the water.
5. 5. Bring the water to a boil with the lid on.
6. 6. Reduce the heat to very low.
7. 7. Let the rice cook for about 25 minutes.
8. 8. Let the rice cool down completely.
9. 9. Mix the cold rice with 2 tablespoons of chicken broth.
10. 10. Add lemon juice, cumin, salt, and pepper.
11. 11. Finely chop the parsley.
12. 12. Fold the parsley into the rice.
13. 13. Bring 1 liter of water to a boil with thyme and a bay leaf.
14. 14. Wash the crayfish.
15. 15. Put the crayfish into the boiling water for 5 minutes.
16. 16. Drain the crayfish.
17. 17. Let the crayfish drip dry.
18. 18. Plate the rice salad.
19. 19. Add the crayfish and shrimp on top.

Nutrition per serving

• kcal: 397
• Protein: 15 g · Fett/Fat: 2 g · Carbs: 80 g