Variations on the theme of rice and stock abound, but this tasty shrimp dish is one of the best.
1 large onion, chopped
2 sticks of celery, chopped
1 clove of garlic, crushed
1 large carrot, finely diced
2 tbls olive oil
225g long-grain rice
Salt and ground black pepper
Large pinch of saffron strands
900ml vegetable stock
1 tsp chopped fresh basil
2 x 400g tinned shrimps, drained
Sprigs fresh basil, to garnish.
Preparation time : 15 minutes
Cooking time: 15-20 minutes
Author : Prue Leith
Cookbook : Quick and easy (Confident Cooking)
1. Cook the onion, celery, garlic and carrot in the olive oil until tender and golden brown.
2. Add the rice, seasoning, saffron strands and the stock. Bring to the noil, cover and simmer for 10-15 minutes until the rice is tender and all the liquid has been completely absorbed.
3. Add the basil and shrimps, adjust the seasoning according to taste and serve after stirring with a wooden spoon to separate the grains. Garnish with the sprigs of basil.
Place the vegetables and oil in a large microwave-proff bowl. cover and cook on high (100%) for 4 minutes stirring twice. Add rice, seasoning, saffron, strands and stock, cover and cook for 10-12 minutes. Add shrimps and basil, cover and cook for 2 minutes. Enjoy your meal!