- High in protein
- High in dietary fibre
- Contains wholegrains
- No added sugar
- Wheat free
- Soy free
- Sesame free
- Peanut free
- Nut free
- Lactose free
- Gluten free
- Egg free
- Dairy free
After a set-and-forget meal? Our slow cooker prawns with rice is packed to the brim with veggies and delicious flavour – it’s a surefire hit.
- Serves4
- Cook time4 hour 35 minutes
- Prep time10 minutes
Ingredients
- 2 tbs olive oil
- 1 brown onion, coarsely chopped
- 2 celery sticks, thinly sliced
- 2 garlic cloves, crushed
- 1 red capsicum, seeded, chopped
- 2 tsp ground paprika
- 2 zucchini, coarsely chopped
- 1 fennel, thinly sliced
- 250g cherry tomatoes, halved
- 1 cup (200g) microwavable brown rice and quinoa
- 2 lemons, zested, juiced
- 750g Coles Australian Raw Black Tiger Prawns, peeled leaving tails intact, deveined
- 60g baby rocket leaves
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat half the oil in a frying pan over medium heat. Cook onion, celery and garlic, stirring, for 3 mins or until onion softens. Add the capsicum and paprika. Cook, stirring, for 1 min or until aromatic.Step 2
Place onion mixture, zucchini, fennel, tomato, rice and quinoa, half the lemon zest and 1 1/2 cups (375ml) water in a slow cooker. Stir to combine. Cover and cook for 4 hours on high (or 6 hours on low) or until the vegetables are tender.Step 3
Add prawns to rice mixture. Cover and cook for 30 mins on high or until the prawns curl and change colour.Step 4
Top the prawn mixture with rocket. Season. Drizzle with the lemon juice and remaining oil to serve.
Serve with... lemon wedges and finely chopped red chilli.
Slow cooker prawns with vegetable rice
- Serves4
- Cook time4 hour 35 minutes
- Prep time10 minutes
Ingredients
- 2 tbs olive oil
- 1 brown onion, coarsely chopped
- 2 celery sticks, thinly sliced
- 2 garlic cloves, crushed
- 1 red capsicum, seeded, chopped
- 2 tsp ground paprika
- 2 zucchini, coarsely chopped
- 1 fennel, thinly sliced
- 250g cherry tomatoes, halved
- 1 cup (200g) microwavable brown rice and quinoa
- 2 lemons, zested, juiced
- 750g Coles Australian Raw Black Tiger Prawns, peeled leaving tails intact, deveined
- 60g baby rocket leaves
Description
After a set-and-forget meal? Our slow cooker prawns with rice is packed to the brim with veggies and delicious flavour – it’s a surefire hit.
Method
Step 1
Heat half the oil in a frying pan over medium heat. Cook onion, celery and garlic, stirring, for 3 mins or until onion softens. Add the capsicum and paprika. Cook, stirring, for 1 min or until aromatic.Step 2
Place onion mixture, zucchini, fennel, tomato, rice and quinoa, half the lemon zest and 1 1/2 cups (375ml) water in a slow cooker. Stir to combine. Cover and cook for 4 hours on high (or 6 hours on low) or until the vegetables are tender.Step 3
Add prawns to rice mixture. Cover and cook for 30 mins on high or until the prawns curl and change colour.Step 4
Top the prawn mixture with rocket. Season. Drizzle with the lemon juice and remaining oil to serve.
Serve with... lemon wedges and finely chopped red chilli.