Elodie’s prawn and saffron rice

Riz d'Elodie

Elodie is my friend. Seriously. All she has to do is ask and I bend over backwards for her, literally. In fact, she asks every week or so.

OK, so Elodie is my contortion teacher, so it’s kind of normal.

One day, I arrived for my class a little earlier and Elodie was preparing dinner. It smelled SO good!! It was very difficult for me to focus in that situation!

It took a while, but I finally got my hands on Elodie’s recipe. It’s quick, super easy, and a complete, one-dish meal.

Serves 2

  • 1 onion, finely chopped
  • 1 clove garlic, finely chopped
  • Half a pepper bell, diced
  • 2 carrots, chopped and steam-cooked
  • A handful garden peas
  • A handful uncooked prawns
  • 150g/5.3 oz. rice, preferably Uncle Ben’s (see note at the bottom)
  • Twice the volume vegetable stock (approx. 500ml)
  • ½ teaspoon saffron (optional)
  • Red chili, chopped (optional)

In a pan, sauté the onion and garlic.

Add the prawns and season with pepper.

Add the pepper bell, carrots and peas.

Add the rice and sauté until translucent.

Add the saffron and chili.

Last, add the stock and let simmer for about 20 minutes.

Notes: Elodie uses Uncle Ben’s rice because it cooks faster. If you prefer another type of rice that needs a longer cooking time, add the prawns and pepper bells towards the end of your cooking time.

Bon appétit!

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