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Lemon rice with prosciutto
Lemon rice with prosciutto
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Ingredients:
  • 1 bunch asparagus, woody ends trimmed, sliced into 4-5cm pieces
  • 150g sugar snap peas, trimmed
  • 250.00 ml frozen peas
  • 36.40 gm olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, crushed
  • 1200.00 gm cooked white long-grain rice
  • Zest and juice of 1 lemon
  • 4 slices prosciutto, rind removed
Instructions:
  • Quickly cook the asparagus, sugar snap peas, and frozen peas in boiling salted water for 1-2 minutes. Drain, rinse with cold water, and set aside.
  • In a non-stick frypan, heat olive oil. Sauté onion over low heat for 5 minutes until soft. Stir in garlic for 30 seconds. Add rice and vegetables, cook until heated through.
  • Add the zesty lemon flavor, season generously with salt and pepper, then spoon the mixture into 4 serving bowls. Garnish each bowl with a decorative slice of prosciutto.

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