Spiced prawn and pea pilaf
- spray oil
- 1 onion, finely chopped
- 2 cloves garlic, crushed
- ¾ tablespoon garam masala
- ½ teaspoon ground turmeric
- 1½ cups basmati rice
- 2½ cups hot reduced-salt vegetable stock
- 350g raw king prawns, shelled, deveined, and fully thawed if frozen
- 1 cup frozen peas, thawed
- juice ½ lemon
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1 Heat the oil in a large, lidded non-stick frying pan. Fry the onion, stirring frequently, for 5 min, until soft but not coloured. Add the garlic and cook for 1 more min, then add the garam masala and turmeric and cook for 2 min. Add the rice and cook, stirring, for 1–2 min. Add the stock, season with black pepper and bring to a simmer. Cook for 1 min, then cover and reduce the heat to low. Cook, without stirring, for 12 min.
2 Add the prawns and peas to the pan, but don’t stir. Cover and cook for 5 min until the prawns are cooked. Stir in the lemon juice, add a grind of black pepper and serve.
Nutrition Info (per serve)
Total fat 2.1g
–Saturated fat 0.5g
Dietary fibre 4g
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