Easy

Basmati rice with vegetables and prawns

Name: Basmati rice with vegetables and prawns
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 4 servings
Cuisine: Home-style, International
Ingredients: 300 g Basmati rice (dry); 240 g Prawns (24 medium; buy 500 g whole); 150 g Fennel; 120 g Spring Onion; 200 g Carrot; 300 g Aubergine; 30 g Soy sauce; 800 g Water (800 ml for stock); 45 g Extra virgin olive oil (10 g stock, 15 g stir-fry and 20 g rice); 3 g Parsley; 0.3 g Black pepper (to taste); 1 g Salt (to taste)

Total time1 h 5 min Preparation and possible waiting 25 min · Cooking 40 min

Preparation and possible waiting: 25 min · Cooking: 40 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings4

Allergens

Cereals containing gluten: Ingredient to check: Soy sauce. Usual composition; check the label or the dough/sauce recipe: Soy sauce. Crustaceans: Ingredient to check: Prawns. Soya: Ingredient to check: Soy sauce. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact. Composition to check: Soy sauce.

Rating Not yet rated

Fragrant basmati with fennel, aubergine, carrot and prawns, finished with a little soy sauce.

Jump to steps

25 minpreparation and possible waiting

40 mincooking

4servings

1.963 kcalwhole recipe

491 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 1 h 5 min Preparation and possible waiting 25 min · Cooking 40 min

Preparation and possible waiting: 25 min · Cooking: 40 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Pescatarian Main course 1 to 2 hours Home-style

Allergens

View full classification 20 tags

Diet

Pescatarian

Dietary requirements

Lactose-freeEgg-freeNut-freePeanut-freeFish-freeSesame-freeNo added sugar

Dish type

Main course

Meal

LunchDinner

Preparation

BoilingSautéing

Appliances

CasseroleFrying pan

Cuisine

Home-styleInternational

Season

All year round

Occasion

Everyday menu

Total time

1 to 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Main course

Meal

Lunch · Dinner

Total time

1 to 2 hours

What you need

Ingredients

Let’s get cooking

Method

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.
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.
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.
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.