Mexican Prawns with Brown Rice and Quinoa
Photography by Josh Griggs.
Serve this speedy rice dish with crispy shallots, sliced green chilli, coriander or mint and lime wedges.
Serves: 4
INGREDIENTS
2 x 250-gram packets pre-cooked brown basmati rice with quinoa
1 tablespoon each olive oil and butter
4 spring onions, including tender green stems, sliced
2 cloves garlic, crushed
4 teaspoons Mexican spice seasoning (I used Culley’s)
350 grams raw, peeled prawns, thawed if frozen
½ cup boiling water
1 teaspoon sea salt
410-gram tin chickpeas, drained and rinsed
zest and juice 1 large lime
small handful coriander, chopped
METHOD
Cook the rice according to the packet instructions.
Heat the oil and butter in a large sauté pan. Add the spring onions, garlic and the spice seasoning and cook for 2 minutes. Add the prawns, turning to coat.
Pour in the boiling water, salt and the chickpeas and cook until the prawns are pink. Stir in the hot rice and cook for 2 minutes until all the flavours are combined. Add the lime zest and juice and the coriander and serve.
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As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.