This king prawn pilaf couldn’t be easier to make but will impress your family and friends. Quick, simple and great on a summer’s evening.
Prawns are an excellent source of protein and a good source of omega-3 fatty acids which are important for heart health. They’re also a rich source of minerals including copper, selenium and zinc. Rice is a good source of minerals which include manganese and selenium. The raw salad provides and array of vitamins and minerals including vitamin K and A.
What you need:
250g prawns, cooked and shelled
200g organic rice (50g per person)
1 litre broth stock
1 tbsp hot curry powder
½ cucumber, diced
4 tomatoes, chopped
4 spring onions, chopped
4 tbsp greek-style natural yogurt
Finely grated zest of 1 lemon
2 tbsp freshly chopped coriander (optional)
What you do:
Place the rice, stock and curry powder into a large pan and bring to the boil.
Cook for 30 minutes until tender, leaving the lid off for the final 5 minutes of cooking time.
Virtually all the liquid will have been absorbed. Remove from the heat and spread the rice out in a shallow serving dish to cool.
Serve with the prawns, cucumber, tomatoes, spring onions and rocket.
Season with a little salt and freshly ground black pepper.
For the dip, mix together the yogurt and lemon zest and serve alongside the pilaf.
Garnish with fresh coriander, if using.
When choosing a curry powder make sure you can read and understand all of the ingredients. Try to include one that has turmeric in it as turmeric is anti-inflammatory.