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Lemon & asparagus pilaf with garlic prawns
Lemon & asparagus pilaf with garlic prawns
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Asparagus adds zesty crunch to healthy, low-fat pilaf.
Ingredients:
  • Olive oil spray
  • 1 brown onion, finely chopped
  • 3 garlic cloves, crushed
  • 300g (1 1/2 cups) Basmati rice
  • 125ml (1/2 cup) white wine
  • 300ml salt reduced chicken style liquid stock
  • 250ml (1 cup) boiling water
  • 1 bunch asparagus, woody ends trimmed, cut into 3cm lengths diagonally
  • 16 green large prawns, peeled leaving tails intact, deveined
  • 40.00 ml chopped fresh continental parsley
  • 1 tsp finely grated lemon rind
  • 21.00 gm fresh lemon juice
  • Lemon wedges, to serve
Instructions:
  • 1. Preheat a large saucepan over medium heat and lightly coat with olive oil spray. Saute the onion for 5 minutes until soft. Stir in one-third of the garlic and cook for 1 minute until fragrant.
  • Combine the rice in the pan and stir until coated. Pour in the wine and simmer until nearly evaporated. Add the stock and water, then bring to a boil. Lower the heat and cover to cook for 10 minutes until the liquid is absorbed. Gently fold in the asparagus. Cover and let it sit for 5 minutes before serving.
  • Heat a large frying pan over high heat and spray with olive oil. Add the prawns and cook for 2-3 minutes until curled and changed in color. Stir in the remaining garlic and cook for 1 more minute until aromatic.
  • Gently mix in the parsley, lemon zest, and lemon juice with the rice using a fork to fluff the grains.
  • Scoop the flavorful rice mixture into individual bowls. Arrange the succulent prawns on top. Accompany with fresh lemon wedges for a burst of zesty flavor.

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