Lemon & asparagus pilaf with garlic prawns

What you need:

300 ml   Chicken Stock

250ml (1 cup) boiling water

1 tsp finely grated lemon rind

1 tbsp fresh lemon juice

What you do:

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.

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.

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.

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

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

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