Prawns with Thai-spiced broad beans & wild rice

SERVES 2. PREPARE 5 MINS. COOK 25 MINS. 288 CALORIES

125g brown basmati and wild rice

25g Thai green curry paste

400ml home-made chicken or low-salt, ready-made stock

Olive oil spray

1 small onion, finely chopped

1 garlic clove, chopped

1 small red chilli, deseeded and thinly sliced

2–3 cm of fresh root ginger, peeled

100g trimmed fine green beans, cut into 2 cm lengths

30g frozen broad beans, thawed and (optional) skins removed

Handful (10g) of coriander leaves, chopped

12 raw tiger prawns, peeled

EASY to prepare and full of flavour, Thai-spiced wild rice is a wonderful accompaniment to tiger prawns. Broad beans are a source of protein, carbohydrates, vitamins and minerals, and brown rice adds fibre. A satisfyingly nutritious dish that makes rice incredibly tasty. Put rice, curry paste and stock in a saucepan and bring to the boil. Cover and simmer for 20 to 25 minutes. Meanwhile, spray a frying pan with oil and cook onion, garlic, chilli and ginger for about five minutes, or until softened. Then stir into the rice mix and continue cooking until rice is almost cooked. Add the green beans and broad beans to saucepan, cover and cook for a further three to four minutes until the vegetables and rice are tender and all the liquid absorbed. Stir in the coriander. Meanwhile, return the frying pan to heat, add prawns and cook for three to four minutes, turning occasionally, until they are opaque and pink all over. Serve Thai-spiced rice topped with the pan-fried prawns. Note: For extra flavour, try adding kaffir lime leaf or a lemongrass stick (bruised) to the rice mixture during cooking. Just remember to remove before serving.