Cashew & prawn rice

A light, easy yet delicious rice dish ready in under 30 minutes

Recipe uploaded by

olive magazine

 5 ratings

Recipe by olive magazine

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Difficulty and servings

Serves 2

Preparation and cooking times

Ready in 30 mins

gredients

• oil
• 1 tsp cumin seeds
• ½ onion , thinly sliced
• 2 tomatoes , diced
• 1 tsp ground coriander
• 100g cashew nuts
• 1 tsp dried chilli flakes
• 100g basmati rice
• 250g cooked peeled prawns
• a handful of fresh coriander , chopped

• 

  1. Heat 2 tbsp oil in a pan and add the cumin seeds. When they're sizzling, add the onion and fry until translucent. Add the tomato, coriander, cashews, chilli and a pinch of salt and stir-fry for 30 seconds. Add the rice and stir-fry for a further 30 seconds.
  2. Pour in 200ml water and bring to the boil. Turn the heat down very low, cover and cook for 15 mins. Stir in the prawns for the last few minutes to heat through then serve sprinkled with fresh coriander.

  Per serving

  723 kcalories, protein 42.8g, carbohydrate 56g, fat 37.9 g, saturated fat 4.2g, fibre 2.9g, salt 5.11 g