Crispy speck, prawn and lemon pilaf with herbs

Crispy speck, prawn and lemon pilaf with herbs
Crispy speck, prawn and lemon pilaf with herbs  Photo: James Moffatt
Difficulty
Easy

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

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. 

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.

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.