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Veetee Recipe

Prawn Pesto Rice

Medium4
A lovely, light summer dish that is great for those lazy days in the sun.

What you need to get

  • 2 Red Peppers, deseeded and thickly sliced

  • Olive Oil for drizzling

  • 200g Veetee Mega Basmati Rice

  • 150g King Prawns, Shelled and de-veined

  • For the Pesto
  • 3 Green Chillies, Chopped finely

  • 1 tbsp Tomato Puree

  • 1 tsp Chilli Powder

  • 1 Large handfgul Basil Leaves

  • 1 Handful Coriander

  • 4 Garlic Cloves

  • 2 tbsp Pine Nuts or Cashew Nuts

  • Salt and Peppers to taste

    What you need to do


    1. Put the ingredients for the pesto, a little at a time, in a blender with a few tablespoons of water and blitz to a puree. Put his in a measuring jug and add enough water to make 420ml.

    2. Preheat the oven to 200ºC. Place the sliced peppers on a baking tray, sprinkle with salt and pepper and drizzle liberally with olive oil. Bake for 20 minutes until soft and slightly charred.

    3. In the meantime, put the rice, prawns, salt, pepper and the pesto liquid into a saucepan and bring to a boil. Reduce heat, cover and simmer for 12 minutes. Turn off the heat and allow it to rest for 5 minutes.

    4. Gently fluff the rice with a fork and serve topped with the roasted peppers. Drizzle the olive oil from the peppers onto the rice. Serve hot.


    
    

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    Prawn Pesto Rice

    Prawn Pesto Rice A lovely, light summer dish that is great for those lazy days in the sun.

    What you need to get

  • 2 Red Peppers, deseeded and thickly sliced

  • Olive Oil for drizzling

  • 200g Veetee Mega Basmati Rice

  • 150g King Prawns, Shelled and de-veined

  • For the Pesto
  • 3 Green Chillies, Chopped finely

  • 1 tbsp Tomato Puree

  • 1 tsp Chilli Powder

  • 1 Large handfgul Basil Leaves

  • 1 Handful Coriander

  • 4 Garlic Cloves

  • 2 tbsp Pine Nuts or Cashew Nuts

  • Salt and Peppers to taste

    What you need to do


    1. Put the ingredients for the pesto, a little at a time, in a blender with a few tablespoons of water and blitz to a puree. Put his in a measuring jug and add enough water to make 420ml.

    2. Preheat the oven to 200ºC. Place the sliced peppers on a baking tray, sprinkle with salt and pepper and drizzle liberally with olive oil. Bake for 20 minutes until soft and slightly charred.

    3. In the meantime, put the rice, prawns, salt, pepper and the pesto liquid into a saucepan and bring to a boil. Reduce heat, cover and simmer for 12 minutes. Turn off the heat and allow it to rest for 5 minutes.

    4. Gently fluff the rice with a fork and serve topped with the roasted peppers. Drizzle the olive oil from the peppers onto the rice. Serve hot.