 |
|
|
|
|
|
|
|
|
 |
|
|
|
The Online Slimming Club web site has been developed to offer everything that a
local slimming club can provide and much more, but without the time, expense, the
travel and the embarrassing public weigh in.
|
|
|
|
 |
|
 |
|
|
|
|
|
|
|
Click here to take the free OnlineSlimmingClub
profile. |
|
|
|
|
|
|
|
|
|
Preparation time:
20 minutes
Cooking time:
30 minutes
Serves:
4
Calories:
350
(per serving)
Fat:
4
g (per serving)
|
|
|
|
|
|
|
 |
|
|
|
Ingredients
125g/4oz wild rice
1 tsp olive oil
50g/2oz celery, chopped
½ red pepper, cored, deseeded and diced
1 onion, chopped
1 rindless lean back bacon rasher, trimmed of fat
2 garlic cloves, crushed
2 tbsp tomato puree
1 tbsp chopped thyme
125g/4oz long-grain rice
1 green chilli, deseeded and finely chopped
½ teaspoon cayenne pepper
400g/13oz can tomatoes, drained
300ml/½ pint stock
150ml/¼ pint dry white wine
250g/ 8oz raw medium prawns
3 tbsp chopped fresh coriander or parsley, to garnish
Place the rice in a pan with water to cover. Bring to the boil and cook for five minutes. Remove the pan from heat and cover tightly. Leave to steam for about ten minutes until the grains are tender. Drain.
2. Heat the oil in a large non-stick frying pan. Add the celery, peppers, onion, bacon and garlic. Cook, stirring, for 3-4 minutes until the vegetables are soft. Stir in the tomato puree and thyme. Cook for another two minutes.
3. Add the wild rice, long-grain rice, chilli, cayenne pepper, tomatoes, stock and wine. Bring to the boil. Reduce the heat and simmer for ten minutes until the rice is tender but still firm to the bite.
4. Add the prawns and cook, stirring occasionally, for five minutes, until the prawns have turned opaque. Spoon into large warmed bowls. Scatter with coriander or parsley and serve. Accompany with crusty bread.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
