Pilau’ is a Persian word for pilaf, which simply means a rice dish with spices, and vegetables or meats. Steam your shrimp in your rice cooker to make it easier.
Heat a large sauté pan over medium-high heat. Add the olive oil.
When hot, add the onion, and green pepper and sauté for 2 minutes, until slightly softened. Add the sausage and cook until lightly browned and starting to render some fat, about 4 minutes. Add the rice and stir into the mixture to get coated with all the flavours. Take off the heat.
Tip all the contents of the sauté into the bowl of your rice cooker. Add the chicken stock, Worcestershire sauce, thyme sprigs and Old Bay, if using. Cook & set a timer for 10 minutes.
When the timer goes off after 10 minutes, open the lid quickly and add the peas and shrimp into the bowl of the rice cooker. Close the lid and continue to cook until done.
Note: If the shrimp is underdone, leave the lid on the cooker and allow to rest for another 5-10 minutes.
Serve with chopped green onions on top.
OPTION: You could use skinless salmon filets instead of shrimp, adding them on top in Step 3 when you add the stock.
Subscribe to our newsletter
