Easily cooked in a rice cooker using the ’SOUP’ (or even your ‘SLOW COOK’ function). This recipe is packed full of prawns and rich flavour along with brown rice as a solid foundation for the other ingredients. What’s more, it’s healthy which is something positive right?
AuthorHungry PandaCategoryFishDifficultyBeginnerSet pan on high heat. Once hot add a little oil then a pinch of sea salt and pepper to the prawns and cook until the outside edges of the prawns are seared (or slightly burned), about 6 – 8 minutes, then remove from the pan to set aside.
Reduce the heat to medium (you can do this step in your rice cooker using the ’SLOW COOK’ function if you wish), then add oil, onion, and garlic.
Caramelise the onions (careful not to burn the garlic). Scrape the bottom of the pan if there are pieces of prawn or seasoning left there. After 2 minutes, add thyme and continue stirring for 1 minute.
Add stock, tomatoes, and the cooked rice to your rice cooker bowl and set for 30 minutes on 'SOUP' (for best results) or 45 minutes ’SLOW COOK’ . Once warm add a few pinches of sea salt and pepper and the bay leaves.
After 20 minutes, add the cooked prawns, diced bell pepper and spinach then slow cook again for a further 15 minutes.
Season to taste with sea salt and pepper, then garnish with lemon and parsley.
Ingredients
Directions
Set pan on high heat. Once hot add a little oil then a pinch of sea salt and pepper to the prawns and cook until the outside edges of the prawns are seared (or slightly burned), about 6 – 8 minutes, then remove from the pan to set aside.
Reduce the heat to medium (you can do this step in your rice cooker using the ’SLOW COOK’ function if you wish), then add oil, onion, and garlic.
Caramelise the onions (careful not to burn the garlic). Scrape the bottom of the pan if there are pieces of prawn or seasoning left there. After 2 minutes, add thyme and continue stirring for 1 minute.
Add stock, tomatoes, and the cooked rice to your rice cooker bowl and set for 30 minutes on 'SOUP' (for best results) or 45 minutes ’SLOW COOK’ . Once warm add a few pinches of sea salt and pepper and the bay leaves.
After 20 minutes, add the cooked prawns, diced bell pepper and spinach then slow cook again for a further 15 minutes.
Season to taste with sea salt and pepper, then garnish with lemon and parsley.
You could try and use the SLOW COOK function of your rice cooker to sear the
prawns but if you have a pan and stove then this is the better way to do this step as it prevents any damage to your rice cooker bowl and gives a better sear.