100 g butter
5 cm piece English cucumber, cut into small cubes
1 rib celery, finely chopped
i/2 red pepper, finely chopped
100 ml sliced button mushrooms 100 ml cooked corn kernels
1 tomato, blanched, peeled, seeded and finely cubed
100 g peeled prawns, well drained
on kitchen paper (weigh after shelling) 500 ml cooked rice
Melt the butter in a medium saucepan, add the cucumber, celery, red pepper, mushrooms, corn and tomato and stir-fry for 1-2 minutes (the vegetables should still be crisp).
Add the prawns, cover and cook for about 1 minute. Stir in the rice and parsley, season with salt and pepper and heat through.
Serves 4
Jake's Portuguese Rice
olive oil
30 ml chopped fresh parsley 1 clove garlic, crushed
salt and milled black pepper 375 ml water
Heat olive oil in a heavy saucepan and fry the onion until translucent.
Stir in the parsley, garlic, rice and tomato paste, season with salt and pepper, then add the water.
Cover, and simmer for about 15 minutes until the rice is cooked and all the liquid has been absorbed.
Serves 6
Bayfront Blu's Kitali Rice
1 onion, diced
1 red pepper, seeded and diced
1 green pepper, seeded and diced 100 g button mushrooms, sliced salt and milled black pepper
750 ml cooked basmati or white rice
Heat butter in a medium saucepan and fry the onion until translucent. Add the red and green pepper and the mushrooms, and season with salt and pepper.
Cover and simmer for 2-3 minutes until the mushrooms are tender. Mix in the rice and heat through.
Serves 4
