Ingredients

1 ½ cups/ 375mL Dainty Brown rice

24 medium to large Shrimp, shell removed & deveined

2 Tbsp/ 30mL Olive Oil

1 Garlic Clove, minced

1 Tsp/ 15mL Cumin Seeds

Salt & Freshly Ground Pepper

2 ¼ cups/ 565 mL Chicken Stock, brought to a boil (can also use fish stock)

Garnish: 2 Tbsp/ 30mL Fresh Parsley or Cilantro, minced

Brown, parboiled wholegrain

Preparation

Step 1

Heat the oil in a medium saucepan over medium heat, add the onion and cook 3 minutes, or until it becomes translucent.

Step 2

Add cumin seeds and stir for 1 minute.

Step 3

Add the rice and stir for 1 minute.

Step 4

Add the hot stock, the salt, and the pepper. Bring back to a boil and immediately reduce the heat to low. Cover and allow to cook for 15-20 minutes (test the rice).

Step 5

Stir in the shrimp, cover again for an additional 3 mins, until the shrimp pink and cooked through.

Cumin-Scented Rice with Shrimp

Ingredients

Brown, parboiled wholegrain

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Brown Basmati

Brown

Borealis, a wild rice blend

You will also like

Teriyaki Salmon Onigiri

Spring Herby Risotto

Sugar Shack Split Pea Soup with Maple and Ham