Shrimp Kebabs on Wild Rice Pilaf

Another tasty light recipe. I skip making the wild rice and buy the pre-packaged stuff to save time and money, and it works fine.

• Ready In: 50 mins
• Serves: 4

Ingredients

• For the rice

• 1⁄4 cup millet rice
•  cooking spray
• 1⁄2 cup  chopped onion
• 1⁄4 cup  chopped carrot
• 1⁄4 cup  chopped celery
• 1⁄4 cup  chopped red bell pepper
• 1⁄4 cup wild rice
• 1⁄2 cup brown rice
• 2 1⁄4 cups  chicken stock
• 1  tablespoon soy sauce

• For the shrimp kebabs

• 2  tablespoons coconut milk
• 1  teaspoon  chili paste
• 2  minced cloved garlic
• 1  teaspoon dried coriander
• 1  teaspoon lime zest
• 16  medium shrimp, peeled and deveined
• 1  large onion, cut into 16 chunks
• 16  cherry tomatoes
• 1  large red bell pepper, cut into twelve 2 inch cubes
• 1  large yellow bell pepper, cut into twelve 2 inch cubes

Directions

1. Put just the millet rice in a medium frying pan and saute about 2 minutes over medium, stirring constantly, until toasted.
2. Preheat a medium saucepan for 1 minute on medium, and spray 3 times with cooking spray.
3. Add onion, carrot, celery, and chopped bell pepper.
4. Saute 3 minutes or until vegetables are limp.
5. Add the rice, wild rice, and brown rice.
6. Add chicken stock and soy sauce, stir and bring to a boil over high.
7. Cover, reduce heat to low, and simmer about 45 minutes.
8. Meanwhile, combine coconut milk, chile paset, garlic, coriander, and lime zest in a mixing bowl and whisk well.
9. Add the shrimp, mushrooms, onion, tomatoes, peppers, and mushrooms, tossing to coat.
10. Cover and marinate for 30 minutes in refrigerator.
11. Preheat grill or broiler.
12. On each 8 small skewers (if using wooden ones, soak in warm water 10 minutes before threading to avoid charring), thread 2 pieces shrimp, 2 onion chunks, 2 tomatoes, 2 mushrooms, and 3 bell pepper cubes, alternating ingredients so that bell peppers are at both ends.
13. Grill or broil 4 minutes, turn and broil another 4-6 minutes or until shrimp are cooked and vegetables slightly charred.
14. Fluff the rice and divide it among 4 plates, place 2 skewers on top of each.