Ingredients:

King prawns three per serve
Basil—two bunches
Pine nuts—100gm
Garlic minced—1 tablespoon
Parmesan grated—100 gm
Olive oil—200ml
Cream—150ml
Salt and pepper—to taste
Long grain rice—2 cups
Water—3cups
10 Semi dried tomatoes - diced

For more recipes visit www.rivers.net.au

Method:

• Clean and devain the king prawns leaving the head and the tail
• Bring the water and rice to the boil. Add tomato and seasoning then lower to a simmer and cook for twenty minutes
• Pesto: Blend together basil, pine nuts, garlic and parmesan until smooth. Slowly add the olive oil and finish with seasoning and the cream.
• Heat pan with a little oil add seasoned prawns and cook fully. Then add your pesto.
• Heat rice in a dariole mould (can be done in the microwave) and serve with rice in the middle and the prawns and sauce around the outside

• Rivers Restaurant Cruises Fathers Day BBQ Lunch. Ph: 9686 8668
• Fathers Day Lunch at BlueFire Docklands. Ph: 9670 8008

Thank you to everyone who completed the Rivers Reception Centre customer feedback survey during the month of June. This survey is open to those that received a quote, but did not book their function with Rivers. Every completed survey goes into the draw to receive a lunch for 2 at BlueFire valued at over $100.00.
This month's winner is - C. Slorach Congratulations!!