Prep 10 mins
Cook 30 mins
Lots of taste! from Cooking for Diabetics.
- 4 tablespoons olive oil
- 1 onion, finely chopped
- 2 large red bell peppers, seeded and finely chopped
- 2 cloves garlic, finely chopped
- 1 1⁄2 cups brown rice, raw (12oz)
- 1 teaspoon ground allspice
- 1 teaspoon ground cumin
- 2 teaspoons dried mint or 2 teaspoons dried basil
- 8 ounces cooked peeled shrimp, thawed if frozen
- 3 tablespoons currants
- sea salt
- ground black pepper
- 2 lemons, juice of
- 1⁄2 cup fresh parsley, finely chopped
- salad greens, to serve with
- Heat the oil in a large nonstick fry pan.
- Fry the onion, peppers and garlic over low heat for 10 minutes until softened but not browned.
- Add the rice, spices and mint or basil.
- Stir over the heat for 2 to 3 minutes, then add enough water to cover the rice.
- Bring to a boil, lower the heat and simmer, uncovered for 10 to 15 minutes, or until rice is just tender, but still has a little bite to it.
- Add the shrimp, currants and a little salt and pepper to taste.
- Cook for about 4 minutes more, until the shrimp are heated through, then add the lemon juice and chopped parsley.
- Serve pilaf warm or cold with salad greens.
Most yummy. I love everything that goes into this so it was a sure win. It was actually made just as directed (for a change, lol). I'm already looking forward to making this again.
Very nice pilaf enjoyed warm and also good cold. I used orange bell peppers, white Basmati rice which I rinsed and soaked somewhat, dried mint, plus the rest of the ingredients. Served with recipe#219029 for a tasty lunch. Made for - September's Tag Game ~ Las Gambas ~ Shrimp%u200F