Tuscan rice salad with prawns and crayfish

Name: Tuscan rice salad with prawns and crayfish
Total time: 25 min
Yield: 4
Ingredients: 3 cm piece of ginger of 3 cm; 3 cm piece of pepper of 3 cm; 1 toe garlic; 275 gram multigrain rice; 5 lemon zest; 5 tablespoon olive oil; 250 gram Christmas; 1 tablespoon capers; 100 gram river carriages; 100 gram Dutch shrimp; 1 forest parsley

Ingredients

3 cm piece of ginger of 3 cm
3 cm piece of pepper of 3 cm
1 toe garlic
275 gram multigrain rice
5 lemon zest
5 tablespoon olive oil

250 gram Christmas
1 tablespoon capers
100 gram river carriages
100 gram Dutch shrimp
1 forest parsley

Directions

Peel the ginger and cut it fine.
Remove the seeds of the red pepper if you do not like very spicy and cut the pepper finely.
Slice the garlic.
Meanwhile, cook the rice according to the instructions on the pack, along with the lemon zest and some salt.
Fry the ginger in the olive oil together with the garlic and the red pepper for one minute.
Cut the to by half.
Then add the to, capers, crayfish and shrimps (keep some behind for the garnish) and fry for two minutes.
Stir all the ingredients through the still warm cooked rice and let cool.
That goes faster if you spread the rice on an oven plateau.
After cooling, season to taste with salt.
Decorate the salad with lots of chopped parsley and some shrimps and crayfish.