Prawn, Barley & Walnut Jambalaya
Servings 4 people
Calories 441kcal
Ingredients
- 100 g pearl barley
- 50 g wholegrain rice
- 1 tbsp rapeseed oil
- 1 onion chopped
- 1 red pepper diced
- 250 g sweet potatoes cut into 1 cm dice
- 1 tbsp Cajun seasoning
- 400 g can chopped tomatoes
- 75 g California Walnuts roughly chopped
- 165 g pack raw king prawns
- ½ x 25g parsley chopped
Instructions
- Cook the barley in a large saucepan of boiling water for 15 minutes, then add the rice and cook for a further 25 minutes until tender, drain and rinse.
- Meanwhile, heat the oil in a large frying pan and fry the onion, pepper and sweet potatoes for 5 minutes, stir in the Cajun seasoning and cook for a minute. Add the chopped tomatoes with ½ can water and the Walnuts, cook for 5 minutes.
- Stir in the barley mix and prawns and cook for a further 5 minutes until the prawns are pink and cooked through, then sprinkle in the parsley to serve.
Notes
Cooks tip
Replace the prawns with shredded roast chicken or remove for a vegetarian option.
0.66g salt
Nutrition
Serving: 385g | Calories: 441kcal | Carbohydrates: 49g | Protein: 16g | Fat: 17g | Saturated Fat: 1.9g | Fibre: 10g | Sugar: 12g