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Ingredients40 m servings 459 cals
Original recipe yields 4 servings
- Bring a large pot of salted water to a boil; add rice and cook until tender, about 18 minutes.
- Heat 3 tablespoons olive oil in a skillet over medium heat; cook and stir shallot until translucent, about 3 minutes. Stir zucchini into shallot mixture.
- Mix prawns and white wine into zucchini mixture; bring to a boil. Reduce heat and simmer until wine evaporates and prawns are fully cooked, 5 to 10 minutes.
- Drain rice and stir in chives. Toss rice with the prawn mixture and cook for 2 to 3 minutes. Drizzle 1 teaspoon olive oil over mixture.
Per Serving: 459 calories; 13.3 g fat; 59.8 g carbohydrates; 13.9 g protein; 54 mg cholesterol; 16 mg sodium. Full nutrition
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