Prawn and carrot sauté over brown rice
As some of you know I am adamant about writing out a menu each week. I write my grocery list based on this menu, and stick to it faithfully! We also have an unwritten agreement with one of our neighbors about making dinner. We usually make dinner five night a week, and he makes dinner twice a week. This week, we had to make some last minute adjustment to the menu, so I had to find pull a few items out of the fridge and throw together dinner. And as you might know, some of those dinners for me are simply the best. (remember the store about the Chicken Cordon Bleu).
Tonight’s dinner consisted of
1 lb. bag of prawns, thawed and peeled
½ onion, diced
About 1 cup julienne carrots
Brown & Wild Basmati rice (1 cup or so)
Sweet chili sauce
To make the rice (perfect rice). Take whatever amount of rice you want (usually 1 cup). Fill the pan of rice with 3-4 cups of water (or broth). Boil until rice had a white dot in the center, when you cut the grain in half. When the rice is ready, strain it, and return the pot back to the stove, reduce heat to medium. Add a light layer of olive oil to the bottom of the pan, and mound up the rice in the pan. Pour about ⅓-¼ cup of water or broth over rice and cover pot with a clean (non-fabric softener) towel. Fit a lid tightly on the towel, on the pan. Cook on medium/low for approx. 20 minutes. Don’t lift the lid. If you hear anything happening turn the heat down, a little, or you’ll burn the bottom.
Thaw the prawns and peeled them, set aside. Heat a few teaspoons of olive oil and sauté onion. When they are half way to transparent, throw in the prawns and continue to satue until prawns are mostly pink. Toss in carrots, reduce heat and place a lid on the pan. Steam for about 2-3 minutes, or until prawns are completely cooked. (pink all the way through).
Steam you some broccoli spears, and your set to plate. Once you plate, top with sweet chili sauce, and your family will be screamin’ for more!