Prawn & Rice Bake
Created by ImPat on October 20, 2015
- Servings: 2
- Prep Time: 10m
- Cook Time: 25m
- Recipe #21411
Ingredients
- 500 grams prawns (raw peel and devein and tails on)
- 1 yellow onion (diced)
- 1 garlic clove (minced)
- 1 cup basmati rice (cooked)
- 3 tablespoon sun-dried tomato pesto
- 2 cans (410 grams) crushed tomatoes
- 1 cup rocket leaves (he specified a good handful)
- 200 grams feta cheese
- Salt and pepper (season to taste)
- 2 tablespoons oil (garlic infused oil)
How to Make
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Step 1: Preheat oven to 180 degrees Celsius.
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Step 2: Put a medium frypan over a medium high heat and into the pan put the oil, onion and garlic and allow onion to soften and then add the prawns to the pan and cook until they change colour and then season with salt and the rocket and stir through well.
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Step 3: Into the pan add the rice, the presto, the crushed tomatoes and stir well and then add cracked black pepper to season and continue to stir.
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Step 4: Divide into 2 oven proof serving bowls and crumble feta cheese on top and then bake approximately 15 minutes.
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Step 5: Remove from oven and serve.
Nutritional Facts
- Serving Size: 1 (547 g)
- Calories 654.3
- Total Fat - 36.8 g
- Saturated Fat - 14.4 g
- Cholesterol - 56 mg
- Sodium - 1254.2 mg
- Total Carbohydrate - 49.6 g
- Dietary Fiber - 4.7 g
- Sugars - 10.1 g
- Protein - 33.9 g
- Calcium - 1012.8 mg
- Iron - 2.3 mg
- Vitamin C - 42.4 mg
- Thiamin - 0.4 mg