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Image from above of the rice pilaf with prawns and ouzo

Rice pilaf with prawns and ouzo

Course Main Course, Side Dish
Cuisine Greek
Prep Time 5 minutes
Cook Time 25 minutes
Resting time 10 minutes
Servings 5
Author Eleni Georges

Ingredients

  • 200 g mushrooms, sliced
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • ¼ cup extra virgin olive oil,
  • ¼ cup ouzo or 1/3 cup white wine,
  • 500 g tomato passata
  • 2 ½ cups hot water
  • 1 ½ cup basmati rice, 300g, washed and strained
  • ½ tsp salt
  • ¼ tsp black pepper
  • 500 g prawn meat
  • 15 sprigs fresh dill, finely chopped
  • 2 tbs lemon juice
  • Greek feta and extra virgin olive oil to garnish and serve

Instructions

  1. Slice the mushrooms and use the extra virgin olive oil to lightly fry them in a medium pot. Stir in the chopped onion, sauté until it softens and then saute the garlic until it becomes fragrant. Pour the ouzo and use it to deglaze the contents in the pot. Pour the tomato passata and hot water in and allow to simmer for 5min.

  2. After that time stir in the rice and let it simmer for 13min. Continue to add the salt, pepper, prawns and dill to cook for a further 7min with the lid on. Take it off the heat and stir in the lemon juice. Place a clean towel or paper towel on top then the lid and set it aside to rest for 10min. Serve warm with some crumbled feta and a drizzle of extra virgin olive oil.