Jim's Solo Shrimp and Mushroom Pilaf
"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."
photo by Bill Hilbrich
- Ready In:
- 30mins
- Ingredients:
- 4
- Serves:
-
1
ingredients
- 5 ounces of cooked shrimp
- 1 (7 ounce) can mushroom stems and pieces, and the liquid
- 1⁄3 cup white rice
- 1 tablespoon avocado oil
directions
- Heat the avocado oil in a sauce pan that has a tight fitting lid.
- Drain the mushrooms and save the liquid.
- Add the mushrooms and the shrimp to the hot oil and stir for a minute.
- Add the rice and stir until the grains are coated in the oil.
- Add 2/3 cup of the mushroom liquid.
- If you are short, add enough water to make 2/3 cup.
- Cover the pan, lower the heat to the lowest setting and cook for 15 minutes DO NOT PEEK.
- 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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Reviews
-
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!!!
RECIPE SUBMITTED BY
Bill Hilbrich
Saint Cloud, Minnesota
Some of you know me as Brother William. No, I am not really a Monk, but I have grown to enjoy my simple and solo lifestyle. My love for humanity is based on fellowship rather than sensuality.
I PROMISE that I will never share a recipe unless I have tasted the food. Most of the recipes are mine, but I have included a few classics, and some recipes that were written by very creative people, that are just so good that I had to share. From time to time I have found recipes with my name on them in print magazines, but they are always altered in some way by the publisher. So there is no reason why you should not add your own personal touch. If you leave this page with just one thought, I hope that it would be that Cooking is a Creative Sport.
I grew up in Glenview Illinois, just north of Chicago. My Mother loved those little exotic cookbooks, that were sold as a weekly series in grocery stores in the 1950's. I was taught to eat whatever was put on my plate so I ate food from a different culture every week. If I had to pick a favorite, it would be Mediterranean. After leaving my Mother's table, I have lived and enjoyed eating in Colorado, Missouri, Montana and Nebraska, before settling in Saint Cloud, Minnesota in 1975.
After a 30 year marriage with mixed reviews, I am now pleasantly single again, and plan to stay that way. Up until recently, I had occupied my evenings just talking with people and sometimes sharing recipes, while soliciting donations for Non-Profit Organizations. Yes .. that's right, for over 20 years, I was a Telemarketer. The perfect job for a Taurus.
I enjoy reading cook books the same way most people read novels,and I am still improving my skills in the art of Solo Cooking. However; my true passion will always be sharing my favorite recipes with all of you.
