Tuesday, April 9, 2013

Turmeric rice with shrimp

Remember this weekend when I went running outside? Well this morning it decided to snow and be winter again.

Don't get me wrong, I love snow and winter but enough is enough! I even bought a new pair of flip flops over the weekend! Oh well, knowing Colorado it will probably be warm and sunny this weekend anyways.

The only good part about this snow is that Brian was supposed to stay at work last night and sleep outside and due to weather he came home instead. Hooray!

This meal came together pretty quickly (if you don't count the time it takes the rice to cook) and was super delicious. The leftovers were even more flavorful if you can believe it.

- 1 cup uncooked brown rice
- 1 teaspoon turmeric powder
- 1/2 cup frozen peas
- 1/2 cup frozen edamame
- 2 teaspoons fresh grated ginger
- 8 ounces deveined and shelled shrimp
- 2 teaspoons olive oil
- salt and pepper to taste

1.) Bring 2 cups of water to a boil in a small stock pot and add the rice, turmeric and ginger
2.) Reduce the heat to a low simmer and cook with the lid on until tender and all the water is absorbed (adding the peas and edamame when the rice is about 5 minutes away from being cooked)
3.) When the rice is almost done, heat the oil in a small saute pan then add the shrimp
4.) Season the shrimp with salt and pepper and cook until pink and cooked through
5.) Divide the rice into bowls, top with the shrimp and enjoy!

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