Spicy prawn pilau


Serves 4

1 tsp olive oil
1 onion, thinly sliced
1 red pepper, deseeded and cut into strips

2 carrots, grated
2 tbsp pilau rice seasoning
250g basmati rice
600ml vegetable stock
150g frozen peas, thawed
400g cooked king prawns
Bunch of fresh coriander, finely chopped

To serve:

Lime wedges, for squeezing

Parsley, chopped

  1. Heat the olive oil in a large saucepan over a medium heat and cook the onion for 5-6 minutes or until soft and translucent.
  2. Add the pepper and carrots and cook for two minutes until they begin to soften.
  3. Sprinkle in the pilau seasoning and add the rice. Cook for 1-2 minutes.
  4. Pour in the stock and bring to the boil. Reduce the heat to medium-low and cover with a lid. Cook for 10 minutes until the liquid has been absorbed.
  5. Stir in the peas and prawns, then cover again and cook for five minutes longer.
  6. Fluff the rice with a fork and stir through the coriander. Divide amongst four shallow serving bowls, serve with lime wedges for squeezing over and a sprinkle of chopped fresh parsley.

Per serving

401kcals, 3.9g fat (1.9g saturated), 67.1g carbs (8.2g sugars), 23.4g protein, 6g fibre, 0.871g sodium