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Lemon rice with prosciutto

Name: Lemon rice with prosciutto
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 1 bunch asparagus, woody ends trimmed, sliced into 4-5cm pieces; 150g sugar snap peas, trimmed; 1 cup frozen peas; 2 tablespoons olive oil; 1 large onion, chopped; 2 cloves garlic, crushed; 6 cups cooked white long grain rice; Zest and juice of 1 lemon; 4 slices prosciutto, rind removed

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by Valli Little

delicious. team

Oct 03, 2015

For a quick, light lunch or dinner, this rice medley will keep anyone happy.

1 bunch asparagus, woody ends trimmed, sliced into 4-5cm pieces
150g sugar snap peas, trimmed
1 cup frozen peas
2 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, crushed
6 cups cooked white long grain rice
Zest and juice of 1 lemon
4 slices prosciutto, rind removed

Method

1.

Blanch the asparagus, sugar snap peas and frozen peas in a pan of boiling salted water for 1-2 minutes. Drain, refresh under cold water and drain again, then set aside.
2.

Heat the olive oil in a medium frypan (preferably non-stick), add the onion and cook over low heat, stirring, for 5 minutes until soft but not coloured. Add the garlic and cook for 30 seconds. Add the rice and vegetables, then cook, stirring, for a few minutes until everything is heated through.
3.

Add the lemon zest and juice, season well with salt and pepper, then divide between 4 serving bowls. Top each bowl with a curled slice of prosciutto.