Spinach and orzo pilaf with paprika prawns
NUTRITION: PER SERVING
FAT: 8.4G (1.4G SATURATED)
CARBOHYDRATES: 66.3G (3.4G SUGARS)
2 tbsp olive oil
1 sliced leek
2 chopped garlic cloves
650ml fresh chicken stock
½ lemon, zested and juiced, plus extra to serve
250g spinach, washed and roughly chopped
150g raw peeled prawns
1 tbsp sweet smoked paprika
2 tbsp chopped fresh mint, plus extra to serve
Heat 1 tbsp olive oil in a pan over a low-medium heat. Add the leek and the cloves, then cook, stirring occasionally, for 5-7 minutes until soft.
Add the orzo and cook for 2 minutes, stirring. Add the stock and the lemon juice and zest. Bring to the boil, then cover and simmer for 10-12 minutes until the orzo is tender and the liquid mostly evaporated. Add the spinach, a handful at a time, stirring each to wilt.
Heat a small frying pan with the remaining olive oil over a high heat. Add the prawns and paprika, then cook for 2-3 minutes until the prawns are pink. Fold in the mint, taste, then season with more lemon juice, salt and pepper. Serve with fresh mint leaves.