Seafood lover or not, this will surely be enjoyed by every family member. It’s tasty and creamy, it would be difficult to say ‘No’. What’s more, it’s a great way to make your children eat vegetables.
Cheesy Vegetable and Prawn Bake
1 Large egg, beaten
1 Garlic clove, peeled and crushed
3 tablespoon Freshly shredded basil
4 tablespoon Parmesan cheese, grated
5 oz Cherry tomatoes
6 oz Long-grain rice
5 oz Baby carrots, trimmed
5 oz Fine green beans, trimmed
4 oz Mozzarella cheese, thinly sliced
6 oz Peeled prawns, thawed if frozen
4 oz Baby asparagus spears, trimmed
Salt and freshly ground black pepper
Preheat the oven to 400°F/Gas Mark 6, about 10 minutes before required. Cook the rice in lightly salted boiling water for 12-15 minutes, or until tender, then drain.
Stir in the garlic, beaten egg, shredded basil, 2 tablespoons of the Parmesan cheese and season to taste with salt and pepper. Press this mixture into a greased 9-inch square ovenproof dish and reserve.
Bring a large saucepan of water to the boil, then drop in the asparagus, carrots and green beans. Continue boiling and cook for 3-4 minutes. Drain and leave to cool.
Quarter or halve the cherry tomatoes and mix them into the cooled vegetables. Spread the prepared vegetables over the rice and top with the prawns. Season to taste with salt and pepper.
Cover the prawns with the mozzarella and sprinkle over the remaining Parmesan cheese. Bake in the preheated oven for 20-25 minutes until piping hot and golden brown. Serve immediately.
Left over cheese and vegetables will also be very useful for this dish, so go ahead, raid your fridge and put leftovers to good use!