Andalusian-Style Jumbo Prawns With Brown Rice Salad
This salad is simple yet delicious! Tumble nutty brown rice with salad while frying up garlicky Jumbo prawns in a spicy tomato sauce. All Health Hub recipes meet one of these criteria: <600 calories, 3 of your 5/day, or a source of protein.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Olive oil, Pepper, Salt, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Boil half a kettle
Rinse your brown rice, add it to a pot with plenty of cold water and bring to the boil over a high heat
Once boiling, reduce the heat to medium and cook for 20-25 min or until it's tender with a slight bite
Once cooked, drain, return it to the pot and keep covered until serving
Meanwhile, slice (don't chop!) your garlic finely
Chop your cherry tomatoes in half
Cut your lemon[s] in half
Chop your parsley finely, including the stalks, separating the stalks from the leaves
Squeeze 1 tbsp [1 1/2 tbsp] [2 tbsp] lemon juice into a large mixing bowl
Combine with 2 tbsp [3 tbsp] [4 tbsp] olive oil and season with a pinch of salt and pepper then set aside – this is your lemon dressing
Wash your salad and pat dry with kitchen paper, then chop it roughly
Heat a large, wide-based pan (preferably non-stick) with 2 tbsp [3 tbsp] [4 tbsp] olive oil over a medium-low heat
Once hot, carefully add the sliced garlic and cook until very slightly golden then remove with a slotted spoon and set aside on some kitchen paper – these are your garlic crisps
Sprinkle your garlic crisps with a pinch of salt and set aside until serving, keeping the pan and garlic oil for later
Once your brown rice has been cooking for 20 min, return the pan of garlic oil to a medium-high heat
Once hot, add the chopped cherry tomatoes and parsley stalks with a generous pinch of salt and cook for 3-4 min or until they're beginning to break down
Drain your jumbo prawns, then add them to the pan with your cayenne pepper (can't handle the heat? Go easy!) and cook for 5-6 min or until the prawns are cooked through
Add 50ml [75ml] [100ml] boiled water and cook for 1-2 min further until the tomatoes and garlic oil form a thick sauce
Once thickened, stir through the remaining chopped parsley and remove from the heat – these are your Andalusian-style jumbo prawns
Toss your chopped salad and brown rice together in the bowl of lemon dressing – this is your brown rice salad
Cut the remaining lemon[s] into 1 wedge per person
Serve your Andalusian-style jumbo prawns with the sauce over your brown rice salad
Serve with a lemon wedge and garnish with the garlic crisps
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (crustacean, mollusc).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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