Prawn and mushroom pilaff recipe
information
Calories per serving 320.
ingredients
225 g (8 oz) mixed wild and white rice
15 g (1/2 oz) polyunsaturated margarine
350 g (12 oz) chestnut mushrooms, sliced
1 garlic clove, crushed
finely grated zest and juice of 1 orange
1 tablespoon chopped fresh tarragon
225 g (8 oz) fresh raw tiger prawns, peeled
salt and freshly ground black pepper
15 g (1/2 oz) polyunsaturated margarine
350 g (12 oz) chestnut mushrooms, sliced
1 garlic clove, crushed
finely grated zest and juice of 1 orange
1 tablespoon chopped fresh tarragon
225 g (8 oz) fresh raw tiger prawns, peeled
salt and freshly ground black pepper
method
1. Cook the rice as directed on the packet for about 25 minutes, and drain well.
2. Melt the margarine in a frying pan. Add the mushrooms and garlic. Stir fry until the mushrooms are soft.
3. Add the orange zest and juice, tarragon and seasoning, and allow the sauce to bubble for 2 minutes.
4. Mix in the cooked rice and tiger prawns, and cook, stirring, for a further 5 minutes, until the prawns turn pink.
2. Melt the margarine in a frying pan. Add the mushrooms and garlic. Stir fry until the mushrooms are soft.
3. Add the orange zest and juice, tarragon and seasoning, and allow the sauce to bubble for 2 minutes.
4. Mix in the cooked rice and tiger prawns, and cook, stirring, for a further 5 minutes, until the prawns turn pink.
serving amount
serves 4
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