Lemon & Leek Prawns
- 0 - 30 Minutes
- Serves 2
- 1 pouch Wholegrain Basmati & Quinoa rice
- 1 tbsp olive oil
- 175g baby leeks, trimmed & sliced
- 1 small knob of ginger, peeled & finely grated
- 1/2 a red chilli, deseeded & finely chopped
- 1 garlic clove, crushed
- 200g cooked tiger prawns
- Juice of 1/2 a lemon
- Salt & pepper to season
Heat the oil in a large frying pan, add the leeks and cook for 3-4 minutes until softened.
Cook the rice according to pouch instructions.
Add the ginger, chilli and garlic to the pan, cook for 1 minute.
Add the prawns to the pan until heated through.
Stir through the cooked Wholegrain Basmati and Quinoa rice and squeeze over lemon juice to serve. Season to taste and serve piping hot.