Prawn Pilaf

Prawn Pilaf is a fragrant Greek rice dish featuring succulent prawns, aromatic spices, and fresh herbs, perfect for a comforting meal. This kosher version brings a delightful twist to traditional pilaf with a rich blend of flavors and textures.

Ingredients

• Basmati rice - 150 grams
• Prawns (peeled and deveined) - 200 grams
• Olive oil - 2 tablespoons
• Onion (finely chopped) - 1 medium
• Garlic (minced) - 2 cloves
• Carrot (diced) - 1 small
• Red bell pepper (diced) - 1 small
• Vegetable broth - 400 ml
• Dried oregano - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Fresh parsley (chopped) - 2 tablespoons
• Lemon wedges - for serving

Steps

1. Rinse the basmati rice under cold water until the water runs clear, then soak it in warm water for 15 minutes.
2. In a medium saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
3. Stir in the minced garlic, diced carrot, and diced red bell pepper, cooking for an additional 3-4 minutes until slightly softened.
4. Add the drained rice to the pan and stir well, allowing it to toast for about 2 minutes.
5. Pour in the vegetable broth, then add the dried oregano, paprika, salt, and black pepper. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes.
6. While the rice is cooking, heat another tablespoon of olive oil in a skillet over medium heat. Add the prawns and cook for about 3-4 minutes, or until they turn pink and opaque.
7. Once the rice is done, remove it from heat and let it sit covered for 5 minutes. Fluff the rice with a fork and gently fold in the cooked prawns and chopped parsley.
8. Serve the Prawn Pilaf warm, garnished with lemon wedges.

Nutrition

• Calories: 450
• Protein: 25 g
• Carbs: 60 g
• Fiber: 2 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 150 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.3 L

Health Benefits

• High in protein from prawns, supporting muscle health.
• Rich in antioxidants and vitamins from vegetables and herbs.

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