Scarlet Rice
Ingredients
- 2-3 tablespoons olive oil
- 1 finely chopped onion
- 2 diced carrots
- 8 ounces large prawns
- 1 bay leaf
- 1 sprig thyme
- salt
- 1/2 gill sherry or brandy
- 1 tablespoon flour
- 8 ounces peeled and sliced tomatoes
- 2 ounces butter
- 8 ounces rice
Instructions
Heat oil in a suacepan and fry the carrots and onions lightly. Add prawns, bay leaf and thyme. Season with salt, sprinkle with sherry and cook gently for 10 minutes. Extract the prawns and remove heads and shells. Pound these latter in a mortar and return them to the saucepan. Add flour, tomatoes and half cup water. Simmer for 30 minutes, stirring from time to time to prevent sticking. Rub the puree through a sieve to make a thick sauce. Add half the butter and keep the sauce hot without allowing it to boil. Cook the rice in boiling salted water as described, drain and mix in the rest of the butter. Divide the rice into small individual dishes, cover with the sauce , put a prawn in the centre of each and serve. Serves 8
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