Crispy speck, prawn and lemon pilaf with herbs

Name: Crispy speck, prawn and lemon pilaf with herbs
Cook time: 30 min
Yield: 4
Cuisine: Modern Australian
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

Jessica Brook

June 1, 2022

Crispy speck, prawn and lemon pilaf with herbs James Moffatt

easyTime:< 30 minsServes:4

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.