Crispy speck, prawn and lemon pilaf with herbs
Lift your midweek meal game with this simple rice dish, made slightly more posh with the addition of chopped prawns
Ingredients
1 tbsp extra virgin olive oil
150g speck, thinly sliced
400g peeled green prawns, roughly chopped
1½ cups (300g) long-grain rice
3 cups (750ml) chicken stock
1 tsp finely grated lemon zest
2 tbsp lemon juice
To serve
1 cup loosely packed chervil sprigs
lemon wedges
cracked black pepper
Method
Step 1
Heat oil in a large heavy-based saucepan over medium heat. Add the speck and cook for 3 minutes. Add the prawns and cook, stirring occasionally, for a further 4 minutes. Remove with a slotted spoon and set aside. Keep warm.
Step 2
Add the rice to the pan and stir to combine. Add the stock and bring to the boil. Cover with a tight-fitting lid and reduce the heat to low. Cook for 12 minutes.
Step 3
Remove the pan from the heat, add lemon zest and juice. Cover and allow to stand for 4 minutes. Top the pilaf with prawns and speck, followed by the chervil and pepper. Serve with lemon wedges.
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Jessica Brook is a recipe writer.From our partners
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