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
- Chopped Tomatoes: 400g can chopped tomatoes
- Chilli Powder: 1 tsp mild chilli powder
- Onion: 1 onion, chopped
- Parsley: 3 tbsp chopped parsley
- Garlic Cloves: 2 garlic cloves, chopped
- Celery Stick: 3 celery sticks, sliced
- Rapeseed Oil: 1 tbsp rapeseed oil
- Yellow Pepper: 1 yellow pepper, roughly chopped
- Vegetable Bouillon: 1 tsp vegetable bouillon powder
- Basmati Rice: 100g wholegrain basmati rice
- Prawns: 150g pack small prawns, thawed if frozen
- Ground Coriander: 1 tbsp ground coriander
- Fennel Seed: 1/2 tsp fennel seeds
- Thyme Leaves: 1 tbsp fresh thyme leaves
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.
