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Quick prawn and brown rice pilaf

Name: Quick prawn and brown rice pilaf
Yield: Serves 4
Cuisine: Indian recipes
Ingredients: 2 x 250g packs Tilda steamed brown basmati; 30g butter; 2 garlic cloves, finely chopped; 1 tsp ground coriander; 1 tsp ground turmeric; 150g cooked sustainable king prawns; 100g frozen peas, defrosted; 2 spring onions, finely sliced; 50g cashew nuts, lightly toasted in a dry frying pan; Small bunch fresh coriander, roughly chopped; To serve (optional); Lemon wedges and yogurt

Published: 20 May 16
Updated: 18 Mar 24

We’ve used packets of microwave rice to cut down the cooking time on this gently spiced prawn and pea pilaf – ideal for a speedy midweek dinner.

Easy
April 2016

Test kitchen approved

Serves 4
Hands-on time 15 min

We’ve used packets of microwave rice to cut down the cooking time on this gently spiced prawn and pea pilaf – ideal for a speedy midweek dinner.

Gluten-free recipes

Nutrition: per serving

Calories: 348kcals
Fat: 15.7g (5.9g saturated)
Protein: 14.5g
Carbohydrates: 34.7g (1.9g sugars)
Fibre: 4.9g
Salt: 1g

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Ingredients

2 x 250g packs Tilda steamed brown basmati
30g butter
2 garlic cloves, finely chopped
1 tsp ground coriander
1 tsp ground turmeric
150g cooked sustainable king prawns
100g frozen peas, defrosted
2 spring onions, finely sliced
50g cashew nuts, lightly toasted in a dry frying pan
Small bunch fresh coriander, roughly chopped

To serve (optional)

Lemon wedges and yogurt

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Method

Cook the rice in the microwave according to the packet instructions. Melt the butter in a medium frying pan over a medium heat. Add the garlic and gently fry for 1-2 minutes. Add the ground coriander and turmeric, then cook for 1-2 minutes more. Add the hot rice and prawns, stir to combine, then cook for a further 2 minutes or until thoroughly warmed through.
Remove from the heat and stir in the peas, spring onions, cashew nuts and coriander. Serve with lemon wedges and yogurt.