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. You can use dry white wine if you don’t have vermouth.
10 Mins 30 Mins EasyServes 2
Image: Diana Henry
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 and pepper
2 tbsp finely chopped mixed parsley and mint leaves
50g (1¾ oz) feta cheese, crumbled
Put the rice into a sieve and rinse it until the water runs clear.
Halve the fennel and remove the outer layer of leaves – they’re usually a bit discoloured – and the tips, but keep any little fronds. Cut out the core of each piece and discard; chop the flesh.
Heat half the olive oil and sauté the fennel and onion until soft but not coloured. Add the garlic and chilli and cook for another couple of minutes, then add the tomatoes. Cook for another two minutes. Add the rice and gently combine everything.
Pour in the vermouth and boil until the liquid has reduced by half, then add the stock and return to the boil. Reduce the heat right down and cook for 20 minutes, until the rice is tender and the liquid has been absorbed.
When it’s almost ready, heat the rest of the oil in a small frying pan and cook the prawns until they turn pink. Season. Gently fork the herbs and prawns through the rice and sprinkle on the feta. Serve immediately.
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