Quick prawn and brown rice pilaf

Quick prawn and brown rice pilaf
  • Serves icon Serves 4
  • Time icon 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.

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

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

Method

  1. 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.
  2. Remove from the heat and stir in the peas, spring onions, cashew nuts and coriander. Serve with lemon wedges and yogurt.

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