+33 (0)4 92 70 83 00
Produits à l'huile d'olive
My Cart (0)
You have no items in your shopping cart.

Our tasty recipes

Pour les plus gourmands d’entre vous Oliviers &Co. vous propose une sélection d’idées dessert, simple à préparer vous dégusterez ces desserts avec un plaisir sans fin, et sans faim.

All our recipes in "Main courses"


  • Description : 20 mn
  • Cuisson : 35 mn
  • Attente : aucun

Ingredients :

For 4 peoples

16 raw frozen prawns,
150g red rice,
10 green asparagus stalks,
500g broad beans in their pods,
1 red onion,
1 spring onion,
4 tablespoons O&CO. olive, ginger and lemon speciality,
pepper mix by O&CO.

Description :

Shell the broad beans, bring a small pot of salted water to the boil and blanch the broad beans for 3 minutes. Drain and place them in a bowl filled with cold water. Drain them again, remove the thick skin from each bean, set aside. Sweat the finely chopped red onion in 2 tablespoons of olive, ginger and lemon speciality, add the rice, stir well and continue to sauté the mixture for 2 minutes.

Add enough water to cover, season with salt and cook for about 30 minutes. The rice should be cooked but still firm. Drain the rice, add 2 pinches of the pepper mix, add more salt if needed and set aside. Finely chop the onion with its stalk.

Discard the bottom part of the asparagus stalks, slice the upper part of the stalks into thin strips using a vegetable peeler or a mandolin. Place a wok over high heat with a drizzle of olive, lemon & ginger speciality, add the prawns and sauté for 3 to 4 minutes. Add the strips of asparagus. Continue to sauté for another 3 minutes, holding the wok with both hands in order to toss the prawns and asparagus about.
Divide the rice between 4 plates, add the prawns and asparagus and scatter the broad beans and the finely chopped onion on top. Finish with a drizzle of lemon and ginger oil and a sprinkle of the pepper mix.
Serve immediately.