Prawn Pilaf Recipe
Ingredients
| Butter | 60 Gram | |
| Onion | 1 Small, finely chopped | |
| 1 dove garlic, crushed | ||
| Rice grain | 1 1/2 Cup (16 tbs) | |
| Dry white wine | 3/4 Cup (16 tbs) | |
| 2-3 strands of saffron | ||
| Chicken or fish stock | 2 1/2 Cup (16 tbs) | |
| 4 tomatoes, skinned, seeded and chopped | ||
| Basil | 1 Tablespoon, chopped | |
| Prawns | 250 Gram, peeled | |
| Basil leaves | 4 (To garnish:) | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Melt the butter in a pan, add the onion and garlic and cook gently for 5 minutes.
Add the rice and toss until coated in the butter.
Add the wine and saffron and bring to the boil, stirring.
Cook until most of the wine has evaporated, stirring constantly.
Stir in two thirds of the stock and season with salt and pepper to taste.
Bring to the boil, cover and simmer for 10 to 12 minutes until the rice is just tender, stirring occasionally; add more stock if required, to keep the rice slightly moist and ensure it does not burn.
Stir in the tomatoes, basil and prawns and cook for 2 minutes.
Pile the pilaff into a warmed serving dish.
Garnish with basil and whole prawns if using.
Serve with Parmesan cheese.
Add the rice and toss until coated in the butter.
Add the wine and saffron and bring to the boil, stirring.
Cook until most of the wine has evaporated, stirring constantly.
Stir in two thirds of the stock and season with salt and pepper to taste.
Bring to the boil, cover and simmer for 10 to 12 minutes until the rice is just tender, stirring occasionally; add more stock if required, to keep the rice slightly moist and ensure it does not burn.
Stir in the tomatoes, basil and prawns and cook for 2 minutes.
Pile the pilaff into a warmed serving dish.
Garnish with basil and whole prawns if using.
Serve with Parmesan cheese.
Chef
