Nutritious and full of flavour when served with Tilda’s Wholegrain Basmati & Quinoa. This is a quick recipe that makes for a tasty midweek meal that’s on the table in minutes!
- Prep Time2 min
- Cook Time11 min
- Total Time13 min
- YieldServes 2
Ingredients
- 1 pouch Tilda Wholegrain Basmati & Quinoa rice
- 1 tbsp olive oil
- 175g baby leeks, trimmed & sliced
- 1 small knob of ginger, peeled & finely grated
- 1/2 a red chili, deseeded & finely chopped
- 1 garlic clove, crushed
- 200g cooked tiger prawns
- Juice of 1/2 a lemon
- Salt & pepper to season
Cooking Method
1
Heat the oil in a large frying pan, add the leeks and cook for 3-4 minutes until softened.
2
Cook the rice according to pouch instructions.
3
Add the ginger, chilli and garlic to the pan, cook for 1 minute.
4
Add the prawns to the pan until heated through.
5
Stir through the cooked Wholegrain Basmati and Quinoa rice and squeeze over lemon juice to serve. Season to taste and serve piping hot.
This recipe is courtesy of Tilda Rice.
