Red Pepper Prawns With Basmati Rice Recipes

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RED PEPPER PRAWNS WITH BASMATI RICE



Red pepper prawns with basmati rice image

This red pepper and prawn rice bowl from Joe Wicks is a carbohydrate-refuel meal, perfect after an intensive workout. Serve with seasonal greens

Provided by Joe Wicks

Categories     Dinner

Time 12m

Number Of Ingredients 9

2 tbsp coconut milk
55g Thai green curry paste
155g raw peeled king prawns
4 spring onions , sliced
2 tbsp coconut oil
1 medium pak choi , quartered
1 small red pepper , chopped
200g microwave basmati rice , warmed
150g boiled or steamed greens (choose from spinach, kale, runner beans, asparagus or broccoli)

Steps:

  • In a medium bowl, mix the coconut milk and curry paste together, then stir in the prawns, spring onions and pepper. Leave to marinate for 10 mins.
  • Heat a saucepan, add the coconut oil, then add the prawns and vegetables. Once the prawns start to turn pink, add the pak choi and cover with a lid for a few mins.
  • When the prawns are cooked through and the pak choi is wilted, serve with rice and greens.

Nutrition Facts : Calories 425 calories, Fat 25 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 9 grams sugar, Fiber 7 grams fiber, Protein 33 grams protein, Sodium 3.1 milligram of sodium

SAFFRON RICE AND RED PEPPER PILAF



Saffron Rice and Red Pepper Pilaf image

Categories     Pepper     Rice     Side     Sauté     Bell Pepper     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 10

5 tablespoons butter
1 1/2 cups chopped red bell peppers
3/4 cup chopped onion
1 1/2 cups basmati rice or other long-grain white rice
3 cups (or more) low-salt chicken broth
3/4 teaspoon salt
1/4 teaspoon (generous) crushed saffron threads
6 tablespoons freshly grated Parmesan cheese
3 tablespoons chopped fresh chives
Parmesan cheese shavings

Steps:

  • Melt butter in heavy large saucepan over medium heat. Add peppers and onion. Sauté until soft, stirring often, about 5 minutes. Add rice; stir 1 minute. Mix in 3 cups broth, 3/4 teaspoon salt, and saffron. Bring to simmer. Reduce heat to low, cover, and cook until liquid is absorbed, about 18 minutes. Remove from heat; stir in 6 tablespoons grated cheese. Season with salt and pepper. (Pilaf can be made 30 minutes ahead. Keep covered. Rewarm over low heat, adding more broth by tablespoonfuls to moisten if necessary.) Stir 1 1/2 tablespoons chives into pilaf. Mound in serving bowl. Top with cheese shavings and remaining 1 1/2 tablespoons chives.

BASMATI RICE PILAF WITH ZUCCHINI, ROASTED RED PEPPERS & PAR



Basmati Rice Pilaf With Zucchini, Roasted Red Peppers & Par image

Make and share this Basmati Rice Pilaf With Zucchini, Roasted Red Peppers & Par recipe from Food.com.

Provided by MarieRynr

Categories     Rice

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 medium zucchini, cut into 1/2 inch cubes
2 tablespoons olive oil
2 teaspoons salt, plus more to taste
1/2 teaspoon fresh ground black pepper, plus more to taste
1 tablespoon unsalted butter
1 medium white onion, chopped
1 1/2 cups basmati rice, rinsed and drained
2 1/2 cups chicken broth
2 red bell peppers, roasted, peeled and diced
1/2 cup chopped fresh flat-leaf parsley
4 -5 basil leaves, cut into thin strips

Steps:

  • Preheat oven to 400*F.
  • Place the zucchini cubes on a baking sheet with sides and toss with 1 TBs of the olive oil and salt and pepper to taste. Roast for about 15 minutes, stirring periodically so it browns evenly, until it is tender and golden brown. Cool to room temperature.
  • Melt the butter and the remaining 1 TBS olive oil together in a medium saucepan over medium-low heat. Add the onion and cook about 5 minutes until soft. Add the rice and continue to cook, stirring often, for about 2 minutes, ujtil the rice slides around easily in the pan. Stir in the broth, 2 tsp salt and 1/2 tsp pepper and bring to a low boil ove medium high heat. Reduce the heat tolow, cover and simmer for 15 to 20 minutes, until fluffy and the rice has absorbed the liquid.
  • Remove the rice from the heat, add the roasted peppers, roasted zucchini, parsley, and basil. Stir gently to combine. Season to taste if required. Serve warm.

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