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King prawn and asparagus rice

King prawn and asparagus rice

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    4 serving
5.0 1 ratings Review this recipe

Prep time:

Cook time:

Serves: 4

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 Michell

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  • 400g wild basmati rice
  • 1 tbsp olive oil
  • 1 onion
  • 3 cloves garlic
  • 300g cooked king prawns
  • 1 bunch asparagus, trimmed
  • 25g butter
  • 1 lemon, juiced


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.

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