Lemon & asparagus pilaf with garlic prawns


  • Olive oil spray
  • 1 brown onion, finely chopped
  • 3 garlic cloves, crushed
  • 300g (1 1/2 cups) basmati rice
  • 125ml (1/2 cup) white wine
  • 300ml salt-reduced chicken stock
  • 250ml (1 cup) boiling water
  • 1 bunch asparagus, woody ends trimmed, cut into 3cm lengths diagonally
  • 16 green large prawns, peeled leaving tails intact, deveined
  • 2 tbs chopped fresh continental parsley
  • 1 tsp finely grated lemon rind
  • 1 tbs fresh lemon juice
  • Lemon wedges, to serve


Step 1 
Heat a large saucepan over medium heat. Spray with olive oil spray to lightly grease. Add the onion and cook, stirring, for 5 minutes or until soft. Add one-third of the garlic and cook, stirring, for 1 minute or until aromatic.

Step 2 
Add the rice to the pan and stir to coat. Add the wine and simmer until almost evaporated. Add the stock and water, and bring to the boil. Reduce heat to low. Cook, covered, for 10 minutes or until the liquid is absorbed. Stir in the asparagus. Set aside, covered, for 5 minutes to stand.

Step 3 
Meanwhile, heat a large frying pan over high heat. Spray with olive oil spray. Add the prawns and cook, stirring occasionally, for 2-3 minutes or until prawns curl and change colour. Add the remaining garlic and cook, stirring, for 1 minute or until aromatic.

Step 4 
Add the parsley, lemon rind and lemon juice to the rice mixture. Use a fork to separate the grains.

Step 5 
Divide the rice mixture among serving bowls. Top with the prawns. Serve with lemon wedges.