Ingredients
- 250 g brown basmati rice
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 tbsp mild curry powder
- 1 lime juice and zest
- 500 ml vegetable or chicken stock
- 500 g peeled raw prawns, deveined
- 1 large courgette, finely chopped
- 3 little gem lettuces, shredded
- chopped mint, coriander, parsley, dill (as many or as few as you like), to serve
How to Make It
- Put the rice in a bowl, cover it with cold water and leave it to soak for 15 minutes. Drain it thoroughly and set aside.
- Heat a tablespoon of olive oil in a large saucepan or a flameproof casserole dish and add the onion. Cook it until soft and translucent, then add the garlic, curry powder, lime zest and rice. Cook and stir for 2–3 minutes until the rice is coated with the spices, then pour in the stock. Season with salt and pepper.
- Bring to the boil, cover the pan, and cook the rice over a high heat for 5 minutes. Turn the heat down and continue to cook for a further 20 minutes. At this point, most of the liquid should be absorbed by the rice and it should be almost al dente.
- Season the prawns with salt and half the lime juice. Lay the courgette, lettuce and prawns on top of the rice, then cover the pan. Continue to cook, allowing the prawns to steam, for a further 5 minutes until the rice is tender and the prawns are pink and cooked through.
- Taste for seasoning and add the remaining lime juice if necessary. Stir through the herbs before serving.