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Crispy speck, prawn and lemon pilaf with herbs

Jessica Brook
Jessica Brook

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Crispy speck, prawn and lemon pilaf with herbs
Crispy speck, prawn and lemon pilaf with herbs James Moffatt

Lift your midweek meal game with this simple rice dish, made slightly more posh with the addition of chopped prawns

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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

  1. 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. 

  2. 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.

  3. 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.

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Jessica BrookJessica Brook is a recipe writer.

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Original URL: https://www.watoday.com.au/goodfood/recipes/crispy-speck-prawn-and-lemon-pilaf-with-herbs-20220601-h245k6.html