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Pearl Grace Life, wild rice and chilli prawns

Wild rice with chilli prawns

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Wild rice with chilli prawns

Pearl Grace Life, wild rice with chilli prawnsIngredients:

Half a cup of wild rice
A can of black beans (230g drained)
1 tbsp spoonful of coconut milk
150g of king prawns (I use raw organic prawns but you could use the ones that are already cooked and warm them through)
1 tbsp of olive oil
Dried chilli flakes
Black pepper (and salt if desired)
A squeeze of lemon

I love this dish so much so that every mouthful makes me very Happy… “Like a room without a roof”.  Take it away, Pharrell, baby…

Method:
1. Cook the wild rice. I use half a cup of rice and a full cup of boiled water (use the same cup to measure) Pour both into a saucepan.

2. Drain the can of black beans, rinse and add to the saucepan with the rice.

3. Place the saucepan on a high heat till the water begins to boil. Then turn the heat down to low and cover with a lid. Cook for approximately 25-30 mins or until the rice is cooked. (check while it cooks and add a little water if the rice and beans look dry)

4. When the rice and beans have cooked, remove from the heat and stir in the spoonful of coconut milk.

5. Then heat the olive oil in a wok or large frying pan. Add the prawns. If you’re using raw prawns then cook till they turn coral pink. If you’re using cooked prawns then cook till they’re piping hot.

6. Season the prawns with the chilli, black pepper and salt as desired.

7. Add as much rice and beans as you crave into the wok and stir together for a minute so that all the flavours and juices infuse.

8. Turn off the heat and serve immediately with your favourite pair of chopsticks. Drizzle a squeeze of lemon juice over the prawns and enjoy!

Switch it up!

The carnivores amongst us could swap the prawns for slices of chicken or beef and to the lovely vegan and veggies out there you could toss in some tofu instead or some stir fry peppers and mushrooms.

You could also choose to use noodles instead of rice or a different type of rice if wild rice ain’t your thing.

It’s a very forgiving recipe – like most of what I make – so switch it up to suit your taste.

Give it a try and share your thoughts, ideas and suggestions below.

So, curious why I love wild rice so much? Check this out

Love Nat x

 

Images courtesy of Nat Millie