Prawns with Rice

Name: Prawns with Rice
Ingredients: Salt and black pepper; 3 tablespoons finely chopped parsley; 2 tablespoons butter; 500 g (1 lb) long-grain rice; 1 kg (2¼ lb) prawns, shelled fresh or frozen; 1 celery stalk, thinly sliced; 2 leeks, thinly sliced; 1 onion, sliced into half-moon shapes; 1 clove garlic, slivered; 2–3 tomatoes, skinned and chopped; 60 g (2 oz) butter or 3 tablespoons oil; 1 medium tin tomato concentrate, or less; ½ teaspoon sugar (optional)

Preparation info

Difficulty
Easy

Appears in

A New Book of Middle Eastern Food

By Claudia Roden

Published 1986

About

Ingredients

1 kg (2¼ lb) prawns, shelled fresh or frozen
1 onion, sliced into half-moon shapes

Fish course
Pescatarian
Gluten-free

Method

Shell, clean and wash the prawns carefully. If using frozen ones, de-frost them slowly and thoroughly.

Soften the vegetables in butter or oil. Add tomato concentrate and season to taste with sugar, salt and pepper. Add parsley and cover with about 600 ml (1