Dinner ideas

Prawn and zucchini with minted pilaf

Prawn and zucchini with minted pilaf


Minted lemon dressing


1.Shell and devein prawns, leaving tails intact; refrigerate.
2.Heat butter and oil in medium heavy-based saucepan; cook onion, garlic and chilli, stirring, until onion softens. Add rice, rind and wine; cook until liquid has evaporated. Stir in hot stock, bring to the boil. Reduce heat to low, stirring; cook, covered, 10 minutes.
3.Meanwhile, to make minted lemon dressing, process ingredients until chopped finely. Season to taste.
4.Stir zucchini into rice mixture; top with prawns. Cover; cook 5 minutes. Remove from heat; stand, covered, 5 minutes.
5.Serve pilaf drizzled with dressing.

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