Basmati rice with vegetables and prawns
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 65 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Recipe characteristics
Lactose-free and 6 more Indicative dietary requirements
View full classification 21 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Main course
Lunch · Dinner
1 to 2 hours
Ingredients
＋ Add to a menu- Basmati rice dry 300 g
- Prawns 24 medium; buy 500 g whole 240 g
- Fennel 150 g
- Spring Onion 120 g
- Carrot 200 g
- Aubergine 300 g
- Soy sauce 30 g
- Water 800 ml for stock 800 g
- Extra virgin olive oil 10 g stock, 15 g stir-fry and 20 g rice 45 g
- Parsley 3 g
- Black pepper to taste 0.3 g
- Salt to taste 1 g
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Method
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Peel the prawns and keep the tails chilled. Brown the heads and shells in 10 g oil for 3 minutes. Add the 800 ml water and simmer gently for 20 minutes, skimming off foam. Strain out every shell fragment. Measure 600 ml stock and reserve the remainder to adjust the cooking.
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Finely dice the fennel and spring onion. Sauté in 15 g oil for 7–8 minutes. Add the prawns and pepper; cook for 2–3 minutes until opaque. Remove from the heat and set aside.
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Finely dice the carrot and aubergine. Soften in the remaining 20 g oil for 10 minutes. Rinse and drain the basmati rice, add it and pour in the 600 ml hot stock. Cover and cook over low heat for 12–15 minutes according to the packet; add a little reserved stock if it dries out before becoming tender.
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Combine the rice with the reserved vegetables and prawns, soy sauce and chopped parsley. Heat for one minute, taste and add salt only if needed. Serve immediately on four plates.
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