Prawn, Fennel & Tomato Pilaf with Mint Recipe
This Prawn, Fennel & Tomato Pilaf with Mint recipe makes a great dish for two. Leave the pilaf to cook, then quickly fry the prawns at the last minute.
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Cooking tools:
- Fine-mesh sieve
- Kitchen scale
- Chef's knife
- Cutting board
- Saucepan
- Skillet
- Stove
- Wooden spoon
- Fork
- Measuring cup
- Measuring spoon
- Plate
Ingredients
- 110g (4oz) basmati rice
- ½ fennel bulb
- 3 tbsp olive oil
- ½ onion, finely chopped
- 1 garlic clove, finely chopped
- good pinch of chilli flakes
- 150g (5½oz) well-flavoured plum tomatoes, deseeded and roughly chopped
- 100ml (3½oz) dry vermouth
- 175ml (6fl oz) chicken, fish or vegetable stock
- 200g raw king prawns, shelled and deveined
- salt
- pepper
- 2 tbsp finely chopped mixed parsley and mint leaves
- 50g (1¾ oz) feta cheese, crumbled
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