Ingredients:

  • 1.5 cups (300g) Basmati rice
  • 2.5 cups (600ml) Low-sodium vegetable broth
  • 2 tbsp (30ml) Extra virgin olive oil
  • 1 medium (110g) Red onion, finely diced
  • 3 cloves (15g) Garlic, minced
  • 1 tsp (2g) Ground turmeric
  • 1 tsp (2g) Smoked paprika
  • 0.5 tsp (1g) Cayenne pepper
  • 1 tsp (6g) Sea salt
  • 1 lb (450g) Large prawns, peeled and deveined
  • 1 tbsp (15ml) Extra virgin olive oil
  • 1 tsp (2g) Garlic powder
  • 0.5 tsp (1g) Black pepper
  • 0.5 tsp (3g) Sea salt
  • 1 tbsp (15ml) Fresh lime juice
  • 2 tbsp (8g) Fresh cilantro, chopped
  • 1 lime, cut into wedges
  • 2 scallions, thinly sliced

Instructions:

  1. Heat 2 tbsp (30ml) of olive oil in the skillet over medium heat.
  2. Add the diced red onion and sauté for 4–5 minutes until translucent and slightly softened.
  3. Stir in the minced garlic, turmeric, smoked paprika, and cayenne pepper. Toast for 60 seconds until fragrant.
  4. Add the rinsed, dry basmati rice. Stir constantly for 2–3 minutes until the grains are coated in the spiced oil and look slightly translucent at the edges.
  5. Pour in the vegetable broth, bring to a simmer, cover with a tight-fitting lid, and cook on low heat for 15-20 minutes until water is absorbed.
  6. While rice rests, heat 1 tbsp (15ml) of olive oil in a separate pan over high heat.
  7. Season prawns with garlic powder, black pepper, and sea salt.
  8. Sauté prawns for 2-3 minutes per side until charred and pink.
  9. Drizzle with fresh lime juice and remove from heat.
  10. Fluff the rice with a fork, top with sautéed prawns, and garnish with fresh cilantro, sliced scallions, and lime wedges.