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
- 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.
- 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.
- 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.
- 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.