Marathon recipe for 2 people, takes only 35 mins; recipe has rapeseed oil, onion, celery stick, basmati rice, chilli powder, ground coriander, fennel seed, chopped tomatoes, vegetable bouillon, yellow pepper, garlic cloves, thyme leaves, prawns and parsley.
Prawn jambalaya
Course: Marathon
Servings
2
servings
Prep time
10 mins
Ingredients
- Rapeseed Oil: 1 tbsp rapeseed oil
- Onion: 1 onion, chopped
- Celery Stick: 3 celery sticks, sliced
- Basmati Rice: 100g wholegrain basmati rice
- Chilli Powder: 1 tsp mild chilli powder
- Ground Coriander: 1 tbsp ground coriander
- Fennel Seed: 1/2 tsp fennel seeds
- Chopped Tomatoes: 400g can chopped tomatoes
- Vegetable Bouillon: 1 tsp vegetable bouillon powder
- Yellow Pepper: 1 yellow pepper, roughly chopped
- Garlic Cloves: 2 garlic cloves, chopped
- Thyme Leaves: 1 tbsp fresh thyme leaves
- Prawns: 150g pack small prawns, thawed if frozen
- Parsley: 3 tbsp chopped parsley
Directions
- Heat the oil in a large, deep frying pan. Add the onion and celery, and fry for 5 mins to soften. Add the rice and spices, and pour in the tomatoes with just under 1 can of water. Stir in the bouillon powder, pepper, garlic and thyme.
- Cover the pan with a lid and simmer for 30 mins until the rice is tender and almost all the liquid has been absorbed. Stir in the prawns and parsley, cook briefly to heat through, then serve.
