RICE

BROWN RICE RISOTTO WITH PEAS AND PRAWNS

In a world where dazzling white is lauded – think teeth – brown rice is a standout grain, richly deserving bragging rights. After all, white rice started out as brown rice, but has been refined, processed and polished to shiny white brightness, into a grain with depleted nutritional appeal.

PREPARATION TIME: 20 minutes | COOKING TIME: 25 minutes | SERVES: 6

1 cup (200 g/7 oz) brown rice, rinsed

¼ cup (60 ml/2 fl oz) olive oil

1 medium onion, finely chopped

about 4 cups (1 litre/35 fl oz) hot chicken stock

200 g (7 oz) raw small prawns (shrimp), peeled and deveined, tails intact

1 cup (155 g/5½ oz) garden peas

2 tablespoons extra light sour cream

1 handful parsley, chopped

1 teaspoon finely grated lemon zest

sea salt flakes and freshly ground pepper

Bring a large pot of salted water to the boil, add rice and stir well. Reduce the heat to low and gently simmer, without stirring, for about 10 minutes or until the rice is swollen and half-tender. Drain well.

Heat the oil in a wide, deep pan over medium heat. When hot, add the onion and cook for about 8 minutes, stirring occasionally, or until softened but not coloured. Add the well-drained rice and cook for 5 minutes, stirring occasionally, until it is glossy and coated with oil. Start adding the stock about ½ cup (125 ml/4 fl oz) at a time, stirring after each addition. Allow the rice to absorb the stock before adding more. Keep the heat level at medium to medium–high, stir frequently, and cook for about 20 minutes or until the rice is almost tender and the mixture creamy. Stir in the prawns and peas, and continue to cook, adding more hot stock, if needed, until the rice is tender. (The mixture should not be too soupy or too dry.) Quickly stir though the sour cream, parsley and lemon zest, along with some salt and pepper to taste. Serve immediately.

TIP Don’t stir rice when it’s boiling, as this activates starch and will make the rice gluggy. With risotto, however, stirring the rice makes it creamy.