Prawn pilaf

Name: Prawn pilaf
Cook time: 30 min
Yield: 4 as a starter
Cuisine: Greek
Ingredients: 1 onion, finely chopped; 2 cloves of garlic; 4 tbsp olive oil; 150g long grain rice; 1 can roma tomatoes, chopped (use only the tomatoes, not the juice); 450ml water; Juice of 1/2 a lemon; Salt and pepper; 500g shelled prawns; 100g fetta; 3-4 tbsp chopped parsley and mint; Lemon wedges

Brigitte Hafner

October 19, 2011

Prawn pilaf with feta, oregano and lemon.Marina Oliphant

Time:< 30 minsServes:4 as a starter

I love doing this dish, which was inspired by George Moudiotis's Traditional Greek Cooking. Bright and colourful, it makes a wonderful starter or can be great as a part of many dishes shared.

Ingredients

1 onion, finely chopped
2 cloves of garlic
4 tbsp olive oil
150g long grain rice
1 can roma tomatoes, chopped (use only the tomatoes, not the juice)
450ml water
Juice of 1/2 a lemon
Salt and pepper
500g shelled prawns
100g fetta
3-4 tbsp chopped parsley and mint
Lemon wedges

Method

Gently fry the onion and garlic in oil until soft and golden. Add rice and cook, stirring for a minute before adding the tomatoes, water and lemon juice. Season with salt and pepper, bring to the boil, reduce heat to a slow simmer and cook uncovered for 10 minutes.
Add the prawns, tucking them in the rice and continue to cook for another 5 minutes or until rice is just soft. Remove from heat and allow to cool slightly, then crumble over the fetta, parsley and mint.
To serve
Serve directly from the pot with lemon wedges on the side.