My son Ted is 7 years old already (where does the time go) and I’m pleased to say he still loves fish. It’s one of his favourite dinners and prawns, I think, are his all time favourite. Although, prawns in many people’s eyes are strictly not that great for the body, I use these bad boys to encourage my son to enjoy fish suppers.
This recipe is another version of other recipes I have made in the past using rice and spice. By adding spices to rice or quinoa I find it gives the dish extra flavour. In turn, the extra flavour makes my little family eat it without any complaints.
My husband Howard and son Ted can be slightly fussy when eating rice or quinoa. They seem to enjoy it more when I add extra herbs and spices to it. So as you can tell this dish was very well received and it’s one meal I think we will be eating again.
Do you have fussy eaters in your home and what do you do to help them to enjoy there dinners? Let me know in the comments below and please don’t forget to like and follow me.
- Small bowl
- Stirring spoon
- Sharp Knife
- Chopping board
- Vegetable peeler
- Large saucepan
- Wooden or stirring spoon
- Raw or cooked prawns x 500 g
- Spring onions x 1 bunch
- Courgettes x 2
- Red pepper x 1
- Brown or white rice x 200g
- Tomatoes x 1 400 g tin
- Chicken stock x 600 mls (or enough to cover 2 cms above the rice)
- Tomato puree x 2 tbsps
- Tamari x 2 tbsps
- Kale x 2 handfuls
- Sumac x 1 tsp
- Mild or hot chilli powder x 1 tsp
- Ground cinnamon x 1/2 tsp
- Ground ginger x 1 tsp
- Salt and pepper to taste
- Oil for the pan
- Wash the rice under the tap in the kitchen twice and leave it to drain in the colander.
- Put the tomatoes, puree, tamari, sumac, mild or hot chilli powder, ground cinnamon, ground ginger and salt and pepper to taste in the small bowl.
- Mix these ingredients together and set aside.
- Cut the top from the red pepper and remove the stalk and core.
- Now slice the flesh of the pepper and cut it into 1 centimetre pieces.
- Peel the courgettes and grate them.
- Remove the top and tails from the spring onions and slice into 1/2 centimetre pieces.
- Put a large pan on a high heat and add enough oil to cover the base.
- When the pan is hot add the spring onions and fry until they start to soften.
- Add in the courgettes and red pepper and continue to fry for a further few minutes.
- Pour over the tomatoes & puree mix that was set aside earlier.
- Stir these ingredients together for a minutes.
- Add in the brown or white rice and stir until the rice starts to become see through/ clear.
- It will take a good minute before it starts to happen.
- Pour over the chicken stock and tomatoes.
- Bring all these ingredients to the boil.
- Turn the heat down to low and leave to simmer.
- Taste the sauce to see if more salt and pepper is needed.
- If so, add it at this point and then put the lid on the pan.
- Leave to simmer until all the liquid has absorbed into the rice.
- Now add in the prawns, if using uncooked prawns wait until they turn pink before removing the pan from the heat.
- If using cooked prawns add them in and remove the pan from the heat.
- Finally add in the kale and let it wilt down in the pan.
- Again add salt and pepper to taste if you want too.
- Then serve and enjoy.
Spicy Sumac Prawn Rice was delicious and it made a quick one pot dinner. Howard and Ted both really enjoyed this meal. It could be eaten the next day as cold leftovers. Sadly it’s not one that could be heated up. Rice and cooked prawns do not heat up well. It’s also not a meal that is suitable for the deep freeze either. Again rice and prawns do not freeze well. For me, it’s a recipe that deserve to made fresh and from scratch. However you decide to eat this dish, as always, please enjoy! Thank you xxx