Jim's Solo Shrimp and Mushroom Pilaf

READY IN: 30mins
Recipe by Bill Hilbrich

I serve this dish with a simple salad of leafy greens and sliced tomato tossed in Avocado Oil. Of course other oils can be used. Cooking is a Creative Sport.

Top Review by SeaDawn

So, I tried this for dinner tonight mostly because I <3 your line about cooking being a creative sport! (DH says I cook like I'm conducting a symphony or painting an impressionist canvas) ;-) ANYHOW - I used walnut oil and portabello mushrooms with brown short-grain rice (so it cooked a bit longer) and it was DIVINE! *Perfect* for the day I forgot to load the slow cooker! Thanks!!!

Ingredients Nutrition


  1. Heat the avocado oil in a sauce pan that has a tight fitting lid.
  2. Drain the mushrooms and save the liquid.
  3. Add the mushrooms and the shrimp to the hot oil and stir for a minute.
  4. Add the rice and stir until the grains are coated in the oil.
  5. Add 2/3 cup of the mushroom liquid.
  6. If you are short, add enough water to make 2/3 cup.
  7. Cover the pan, lower the heat to the lowest setting and cook for 15 minutes DO NOT PEEK.
  8. After 15 minutes, remove the pan from the heat, do not touch the cover and let sit for another 10 minutes.

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