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.
Serves44
Cook time4 hr 35 mins4 hour 35 minutes
Prep time10 mins10 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 medium zucchini, coarsely chopped
1 small 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
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
