Mediterranean Prawn And Rice Bowl Recipe

About this recipe

A refreshing and flavorful dinner option featuring tender prawns, vibrant vegetables, and herbed rice, perfect for pescatarians seeking a balanced and satisfying meal.

Ingredients

• 50G Natoora Fresh Italian Flat Leaf Parsley
• 500 Ml Ladolea Megaritiki Greek Intense Extra Virgin Olive Oil In Tin, 500Ml
• - Sunita Lemon Juice Organic
• 1 Bunch Spring Onions 1 Bunch
• 1kg 1kg Green Pepper
• 400G Casa Marrazzo Peeled Organic Tomatoes, 400G
• 10 Kg Salaam Basmati Rice 10kg
• 140G Greenfields Mixed Herbs, 140G
• - Mill & Mortar Finishing Salt Flakes Gift Set

Instructions

1. 1. Cook 130 g of long grain rice in boiling, salted water until just tender, about 12-15 minutes.
2. 2. Drain the rice and rinse it well under cold water. Shake off any excess water and set aside.
3. 3. In a small bowl, whisk together 150 ml olive oil, 1 tablespoon lemon juice, and 1/2 teaspoon mixed herbs. Season with salt to taste.
4. 4. Mix the dressing into the warm rice and leave it to cool completely.
5. 5. Finely chop 2 spring onions and 1 green pepper. Set aside.
6. 6. Place 2 tomatoes in a bowl and cover them with boiling water for 2 minutes. Drain, peel off the skins, and chop the tomatoes finely.
7. 7. In a large mixing bowl, combine chopped tomatoes, spring onions, and capsicum. Mix well.
8. 8. Add the cooled rice to the vegetable mixture, stirring gently to combine.
9. 9. Transfer the mixture to a serving dish and garnish with 2 tablespoons of finely chopped parsley.