King Prawn, Scallops, Ginger and Black Rice

 

Serves: 2-3
Preparation time: 10 minutes 
Cooking time: 10 minutes (a bit longer if using pack of dried rice) 
Total time: 20 minutes 

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I got the idea originally from a Waitrose Recipe and then decided to tweak it to make it a little more interesting by adding scallops and green edame beans, which seem to feature in a number of Asian styled recipes.   

You could substitute or use a combination of Wild Rice with the black rice .

 

I also like to add a pack of green beans to make this an even more substantial

one pot dish.

 

This is so quick and easy and the ingredients can all be pan fried quickly whilst the rice is cooking, and lime wedges are essential for bringing out the flavour.

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Ingredients
 

• 1 tbsp sunflower oil

• 1 red pepper, 1 yellow pepper, diced

• 2cm piece root ginger, peeled and finely chopped (or grate from a frozen piece of ginger, skin included)

• 2-4 cloves garlic, finely chopped

• 180g pack Waitrose Raw Jumbo King Prawns 

• Pack of Waitrose Scallops 

• Pack of Waitrose Green Edame Beans (optional) or 1 cup

• Pack of green beans (optional)

• 250g pack Riso Gallo Venere Expresso Rice (or you can buy dried black rice and cook according to Manufacturer's instructions)

• 6 salad onions, thinly sliced (I use a whole bunch, trimmed and cut diagonally)

• ½ tsp Cooks’ Ingredients Crushed Chilli (optional)

• 60g pack Waitrose Watercress, Rocket & Spinach Salad

• Lime wedges, to serve

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Method
 

1. Heat the oil in a large frying pan and cook the red pepper for 4-5 minutes. Add the ginger, garlic and prawns (and scallops if using) and cook for 1 minute. 
    

2. Stir in the rice, salad onions, edame beans, (chillies, if using) and 100ml water. Cook for 3-4 minutes, stirring until the prawns are cooked through and the rice is piping hot. 
    

3. Tip the mixture into a large serving bowl and fold through the salad leaves. Serve with lime wedges for squeezing over.