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Prawns with red and wild rice
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150g Waitrose LOVE Life red camargue and wild rice
2 tsp olive oil
200g frozen raw king prawns, defrosted
10 salad onions, sliced
½ tsp chilli flakes
1 avocado, sliced
50g Waitrose LOVE Life dried cranberries
20g coriander, chopped
1 lime, zest and juice
1. Cook the rice according to pack instructions. Meanwhile, heat the oil in a frying pan over a medium-high heat and fry the prawns, salad onions, and chilli flakes for 2-3 minutes until the prawns are cooked through.
2. Stir the prawns into the warm rice with the spinach, avocado, cranberries, coriander and lime zest and juice. Season and serve immediately, along with a lime wedge, if liked.
Typical values per serving:
This recipe was first published in October 2011.