Spiced Prawn and Lemon Pilaf

    35 minutes

    A one pot rice dish with prawns for a main or side. Ideally you make this in a dish or pan that can go from stovetop to oven.

    Herbie's Spices

    New South Wales, Australia
    1 person made this

    Serves: 4 

    • 1 brown onion, finely chopped
    • 2 tablespoons olive oil
    • 2 cloves garlic, crushed
    • 1 scant tablespoon Herbie's Spices Balmain Rozelle Spice
    • 1 lemon, juice and finely grated rind
    • 300g long grain rice, rinsed
    • 600ml vegetable stock
    • 16 green king prawns, whole
    • 2 tablespoons fresh parsley and coriander, chopped, to serve

    Preparation:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Pre-heat oven to 180 degrees C. In a large casserole dish, sauté onion in the oil until beginning to go tender.
    2. Add garlic and continue stirring for 1 minute. Add spice blend, stir, then add lemon juice and rind.
    3. Tip rice into pan and keep stirring until all grains are lightly toasted and covered in onion and spices.
    4. Pour in stock and bring to the boil, stirring occasionally.
    5. When boiling, turn off heat and arrange whole prawns on top of the rice and put the lid on and place in the oven for 20 minutes. The rice and prawns should be cooked through.
    6. To serve, stir through chopped fresh herbs and season to taste.

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