An easy supper from Diana Henry
Ingredients
- 110 g rice
- ½ head fennel
- 3 tbsp olive oil
- ½ onion finely chopped
- 1 clove garlic finely chopped
- a good pinch dried chilli flakes
- 150 g well-flavoured plum tomatoes deseeded and roughly chopped
- 100 ml dry vermouth or dry white wine
- 175 ml stock
- 200 g raw prawns shelled
- 2 tbsp finely chopped parsley and mint combined
- 50 g feta crumbled
Servings:
Instructions
- Rinse the rice in a sieve until the water runs clear.
- Halve the fennel and remove the tips and any discoloured outer leaves. Reserve any little fronds. Trim the base of each piece of fennel, then dice the flesh.
- Heat half the olive oil and sauté the fennel and onion until soft but not coloured. Add the garlic and chilli and cook for another couple of minutes, then add the tomatoes. Cook for another two minutes.
- Add the rice and gently combine. Add the vermouth and boil until the liquid has reduced by half, then add the stock and bring to the boil again. Turn the heat right down and cook for 15-20 minutes, until the rice is tender and the liquid has been absorbed.
- When it’s almost ready, heat the rest of the oil in a small frying pan and cook the prawns until they turn pink.
- Gently fork the herbs and prawns through the rice and sprinkle on the feta and reserved fennel fronds. Serve immediately.
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