Cashew & prawn rice

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olive magazine

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Recipe by olive magazine

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1. Heat 2 tbsp oil in a pan and add the cumin seeds. When they're sizzling, add the onion and fry until translucent. Add the tomato, coriander, cashews, chilli and a pinch of salt and stir-fry for 30 seconds. Add the rice and stir-fry for a further 30 seconds.
2. Pour in 200ml water and bring to the boil. Turn the heat down very low, cover and cook for 15 mins. Stir in the prawns for the last few minutes to heat through then serve sprinkled with fresh coriander.

Per serving

723 kcalories, protein 42.8g, carbohydrate 56g, fat 37.9 g, saturated fat 4.2g, fibre 2.9g, salt 5.11 g

Latest comments and suggestions

• Linda

  13 November 2007

  Linda commented on this recipe

  This is a one-pot dish and so it's perfect to make on holiday if you're self-catering. Most of the ingredients are widely available but if you think you may not be able to get the cumin seeds, then take them with you in a small freezer bag.

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• Speckled Egg

  30 January 2008

  Speckled Egg rated and commented on this recipe

  

  1 what? Teaspoon? Tablespoon? Please advise...

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• Lynne&DJ

  10 March 2008

  Lynne&DJ rated this recipe

  

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• hot_pink

  12 November 2008

  hot_pink rated and commented on this recipe

  

  Not bad, but felt like a side dish rather than a main. Very easy. I would probably use ground cumin rather than seeds next time.

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Ingredients

• oil
• 1 tsp cumin seeds
• ½ onion , thinly sliced
• 2 tomatoes , diced
• 1 tsp ground coriander
• 100g cashew nuts
• 1 tsp dried chilli flakes
• 100g basmati rice
• 250g cooked peeled prawns
• a handful of fresh coriander , chopped

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Serves 2

Preperation and cooking times

Ingredients

• oil
• 1 tsp cumin seeds
• ½ onion , thinly sliced
• 2 tomatoes , diced
• 1 tsp ground coriander
• 100g cashew nuts
• 1 tsp dried chilli flakes
• 100g basmati rice
• 250g cooked peeled prawns
• a handful of fresh coriander , chopped

Per serving

723 kcalories, protein 42.8g, carbohydrate 56g, fat 37.9 g, saturated fat 4.2g, fibre 2.9g, salt 5.11 g

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