Crispy speck, prawn and lemon pilaf with herbs
Lift your midweek meal game with this simple rice dish, made slightly more posh with the addition of chopped prawns
Ingredients
1 tbsp extra virgin olive oil
150g speck, thinly sliced
400g peeled green prawns, roughly chopped
1½ cups (300g) long-grain rice
3 cups (750ml) chicken stock
1 tsp finely grated lemon zest
2 tbsp lemon juice
To serve
1 cup loosely packed chervil sprigs
lemon wedges
cracked black pepper
Method
Step 1
Heat oil in a large heavy-based saucepan over medium heat. Add the speck and cook for 3 minutes. Add the prawns and cook, stirring occasionally, for a further 4 minutes. Remove with a slotted spoon and set aside. Keep warm.
Step 2
Add the rice to the pan and stir to combine. Add the stock and bring to the boil. Cover with a tight-fitting lid and reduce the heat to low. Cook for 12 minutes.
Step 3
Remove the pan from the heat, add lemon zest and juice. Cover and allow to stand for 4 minutes. Top the pilaf with prawns and speck, followed by the chervil and pepper. Serve with lemon wedges.
Appears in these collections
The best recipes from Australia's leading chefs straight to your inbox.
Sign upFrom our partners
Similar Recipes
Tonkatsu butternut pumpkin with cucumber, wasabi and brown rice salad
- 30 mins - 1 hr
- Jessica Brook
Minimal effort, max flavour: One-pan chicken is high-reward midweek cooking
- 30 mins - 1 hr
- Julia Busuttil Nishimura
More by Jessica Brook
Tonkatsu butternut pumpkin with cucumber, wasabi and brown rice salad
- 30 mins - 1 hr
- Jessica Brook
Slash and roast: The trick to cooking this spicy, sticky chicken in 30 minutes
- 30 mins - 1 hr
- Jessica Brook
Raid the pantry for these creamy braised beans with lamb meatballs
- 30 mins - 1 hr
- Jessica Brook
Take steak night up a notch by roasting your spuds in red wine and garlic
- 30 mins - 1 hr
- Jessica Brook
Original URL: https://www.smh.com.au/goodfood/recipes/crispy-speck-prawn-and-lemon-pilaf-with-herbs-20220601-h245k6.html