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Herby prawn and vegetable pilaf
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1 tbsp vegetable oil
1 tbsp unsalted butter
2 red onions, sliced
1 large Duchy Organic Carrot, peeled and diced
2 tsp cumin seeds
1 tbsp pilau rice seasoning
250g basmati rice
600ml hot Cooks’ Ingredients chicken stock
500g Waitrose 1 Raw Peeled Madagascan Tiger Prawns *
150g frozen peas, defrosted
small handful each dill, mint and coriander, all finely chopped
½ lemon, juice, plus extra wedges, to serve
* Available from the fish counter
1. Heat the vegetable oil and butter in a large, heavy-based saucepan over a medium heat, then add the onions. Stir-fry for 15-20 minutes, then add the carrot and cook for 3-4 minutes, until the vegetables are starting to soften. Sprinkle in the cumin seeds and pilau rice seasoning, then stir in the basmati rice and cook for 1-2 minutes. Season well.
2. Stir in the stock and bring to the boil. Reduce the heat to low, cover the pan tightly and cook for 10 minutes until the liquid has been absorbed. Stir in the prawns and peas, re-cover the pan and cook for a further 5-6 minutes, still on a low heat, until the prawns are fully pink and cooked through. Remove from the heat and allow to stand, covered, for 10 minutes.
3. Fluff up the rice with a fork and stir through the chopped herbs and lemon juice. Serve immediately, with the extra lemon wedges alongside for squeezing over.
Typical values per serving:
This recipe was first published in October 2018.