King prawn and asparagus rice
By Sophie Michell
Published on 21 April 2022
When you mix basmati and wild rice together, it turns the rice into a much slower energy releasing carbohydrate, so it will keep you fuller for longer. Then I have added some prawns and green veggies.
I often use whatever green vegetables I have at hand, spinach, broccoli and French beans all work really well.By Sophie MichellTime and servings
30 minsTotal time
4Servings
10 minsPrep time
20 minsCooking time
Ingredients
- 400 g of wild basmati rice
- 1 bunch of asparagus, trimmed
- 3 cloves of garlic
- 300 g of cooked king prawns
- 1 tbsp of olive oil
- 1 onion
- 25 g of butter
- 1 lemon, juiced
Method
Step 1
Cook the rice according to the instructions on the packet. As a rule I cook rice with one and half times the liquid, covered until the water has evaporated, but wild rice can take longer (so therefore needs more water) and can vary more.Step 2
When the rice is cooked, cool it. Bring a pan of water up to the boil and then blanch the asparagus for 3 minutes, and refresh under cold water.Step 3
Dice the onion and mince the garlic, fry both off in the olive oil; you can get colour at this stage, but do not burn. This should take about 8 minutes. Then add the prawns and the asparagus and cook for 4 more minutes.Step 4
Add the butter, melt, then add the rice, and cook until warmed through. Finish by adding a squeeze of lemon and seasoning. Stir well and then serve.