Spinach Rice Served with Lemon-Garlic Prawns

Recipe By: Sally Parker – Culinary Artist, Recipe Creator

Photography By: Ian Wallac

Serves: 4

Preparation Time: 20 mins

Ingredient List

For conversions of weight & measures

• 600g peeled prawns

• ½ tablespoon of olive oil

• Zest from 1 lemon, finely grated

• 3 garlic cloves, mashed

• 250g bag of thawed & drained frozen chopped spinach

• Two 250g microwavable bags of 90-second brown rice

• 2 teaspoons of cumin powder

• ⅓ cup of lemon juice

Cooking Steps

1. Pat dry the prawns and put them in a moderate-sized bowl. Toss them gently with oil, lemon zest, and crushed garlic.

2. Prepare the spinach as per the packet’s instructions. Microwave the rice as mentioned on the packet. Mix cumin and spinach with the rice.

3. Simultaneously, heat up a large frying pan over medium to high heat. Cook the prawn mixture in two portions, flipping over occasionally until cooked through. Add all the prawns back into the pan, pour in the lemon juice, stir, and let it heat for a minute to slightly reduce.

4. Serve the cooked prawns with their juice, accompanied by the spinach rice and steamed green veggies. Optionally, garnish with additional lemon zest.

Nutritional Information (per serving)

• Calories: 363cal

• Energy: 1520kJ

• Protein: 28g

• Total Fat: 6g

• Saturated Fat: 1g

• Carbohydrates: 45g

• Sugars: 2g

• Dietary Fiber: 5g

• Sodium: 670mg

• Calcium: 130mg

• Iron: 5.5mg

Please note, this nutritional analysis is an approximative guide. Nutrition facts would vary based on the exact ingredients used.

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