October 9, 2016 by dgarnett2013
Prawn, fennel & tomato pilaf with mint: Simple by Diana Henry
- 110g basmati rice
- ½ fennel bulb
- 3 tabs olive oil
- ½ onion, finely chopped
- 1 garlic clove, finely chopped
- good pinch of chilli flakes
- 150g plum tomatoes, deseeded and roughly chopped
- 100ml dry vermouth
- 175ml chicken, fish or veg stock
- 200g raw king prawns, shelled and deveined
- salt and pepper
- 2 tabs finely chopped mixed parsley and mint leaves
- 50g feta cheese, crumbled
Put the rice into a sieve and rinse it until the water runs clear.
Halve the fennel and remove the outer layer of leaves – they’re usually a bit discoloured – and the tips, but keep any little fronds. Cut out the core of each piece and discard; chop the flesh.
Heat halve the olive oil and sauté the fennel and onion until soft but not coloured. Add the garlic and chilli and cook for another couple of minutes, then add the tomatoes.
Cook for another two minutes. Ad the rice and gently combine everything.
Pour in the vermouth and boil until the liquid has reduced by half, then add the stock and return to the boil. Reduced the heat right down and cook for 20 mins, until the rice is tender and the liquid has been absorbed.
When it’s almost ready, heat the rest of the oil in a small flying pan and cook the prawns until they turn pink. Season. Gently fork the herbs and prawns through the rice and sprinkle on the feta. Serve immediately.
Eaten in early October, when the garden turned pink (again).