Spicy Garlic Prawns with Borlotti Beans and Rice Served with Roasted Butternut squash and Asparagus

12 Large Prawns - Cooked

300g Tin Cooked Borlotti Beans - Drained (use red kidney beans as a substitute if necessary)

3 Cloves of Garlic - Crushed and Diced

1 Large Red Chilli - Finely Chopped

Dash White Wine

100g Quick Cook Brown Rice

Half Small Butternut Squash

12 Spears Fresh Asparagus

1 tbsp Olive Oil

Makes 2 Portions.

Preheat oven to 200 degrees celcius.

Rinse Rice through in cold water and add to pan of boiling water to cook. Check packet for cooking guidelines, usually it takes just over 25 minutes.

Whilst rice is cooking, quarter the Butternut Squash, remove pips in center and lightly brush flesh with oil.

Place in the oven for 25 minutes until the flesh is fork tender.

Once the Butternut squash has been in the oven for 10 minutes, place the spears of asparagas alongside in oven. Brush with a little oil and season generously with Salt and Pepper.

Once Asparagus is in the oven heat 1 tbsp of Olive Oil in a frying pan. Add the chopped Chilli and Garlic and cook for 30 seconds.

Add the cooked prawns and allow to cook for another 30 seconds before adding a dash of white wine and allowing to simmer for 2 minutes.

Remove the Prawns from the pan and the Borlotti Beans.

Heat Borlotti Beans through thoroughly for approxiamtely 3 minutes before returning the Prawns to the pan and simmering for 2/3 minutes whilst draining and serving up the rice (which should by now be cooked).

Serve the Garlic and Chilli Prawns over the Brown Rice with the Roasted Butternut Squash and Asparagus on the side.

Number of Servings: 2

Recipe submitted by SparkPeople user DANICATAST.