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King prawn and asparagus rice

By Sophie Michell
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…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

8 total
  • 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

4 steps

  1. 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.

  2. 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.

  3. 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.

  4. 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.