Baked Prawn Riceberry in Naturel Organic Tomato Kale Sauce

A colourful twist on baked rice with our Brown GABA & Riceberry rice and Tomato with Kale Pasta Sauce. The fluffy rice, the juicy prawns and that golden cheese topping, its comfort in a dish!

50 mins


1-2 pax


Adjust Servings
1 cup Naturel Organic Brown GABA And Riceberry Rice
2 cups water
1 tbsp Naturel Organic EVOO
1 small onion, diced
3 cloves garlic, minced
1 red bell pepper, diced
1 jar Naturel Organic Tomato Kale sauce
1/2 tbsp salt
1/4 tbsp black pepper
6 large fresh prawns, peeled and deveined
2 tbsp chopped fresh parsley
50 g shaved parmesan cheese


Follow these steps:
- Preheat your oven to 375°F (190°C).
- Cook 1 cup of Naturel Organic Brown GABA And Riceberry Rice till al dente texture or according to the instructions on the package. Set aside.

- Next, heat Naturel Organic EVOO in a large skillet over medium heat. Add the diced onion, garlic, and red bell pepper.
- Sauté for about 5 minutes or until the vegetables are soft.
- Add the Naturel Organic Tomato Kale sauce, salt, and black pepper to the skillet. Stir to combine and let it simmer for about 10 minutes.
- Transfer the cooked rice to a large baking dish. Pour the tomato kale sauce over the rice and stir to combine.

- Season the prawns with a pinch of salt and pepper. Arrange them over the top of the rice and sauce mixture, and add parmesan cheese to the top.
- Cover the baking dish with foil and bake for about 25-30 minutes until the parmesan cheese turns golden brown.

- Remove the foil and sprinkle chopped fresh parsley over the top of the dish.
- Serve the baked rice hot and enjoy!