Preparation time:15 mins
Cooking time: 25-30 mins
280g brown basmati rice (serves 4-5)
250g prawns (You can use the ready cooked variety)
1 Tablespoon olive oil
1 onion, diced
150g purple sprouting broccoli with the stem
2 medium carrots, grated
2 handfuls of chopped parsley
½ tsp cumin
½ tsp ground garlic
½ tsp black pepper
½ tsp paprika
In a large, deep pan with a lid, heat 1 tablespoon olive oil over a medium heat. Add the diced onion, grated carrots, and a handful of parsley. Saute the vegetables for 3-4 minutes until the onions turn a nice golden colour.
Add the seasoning and broccoli, and saute for extra 3 mins.
At the same time, rinse the uncooked rice with cold water and drain well.
Add the drained basmati rice and season with a pinch of salt then add fresh water and bring to the boil until the water is reduced by about ½ but still fully covering the rice. At this point, turn the heat to low and cover the pan with the lid and leave it to cook for 14-15 minutes or until the rice is almost cooked.
Add the prawns into the pan and cook for an extra 5 to 7 minutes on low heat or until fully cooked. Prawns are ready when they turn pink.
Sprinkle some fresh chopped parsley and serve with yoghurt, and cucumber salad and a side of purple sprouting broccoli.
If you are using frozen prawns, make sure to defrost them properly beforehand.
You can use long grain and brown rice instead of basmati for this recipe, just make sure to soak brown rice in water for 15-20 mins before cook.