Asian Shrimp Pilaf
This light dish can be served warm or cold, so it can be made in advance for an especially hectic night.
Ingredients
- 6 oz. rice pilaf original style, or use 1 1/2 cup white rice
- 1 Tbsp. reduced-sodium soy sauce (or use any variety) (use wheat/gluten-free, if needed)
- 2 tsp. sesame oil
- 1 Tbsp. honey
- 1 clove garlic minced, about 1/2 tsp.
- 1 carrot diced or shredded (1/2 cup)
- 1/2 red bell pepper diced (1/2 cup)
- 2 - 3 scallions sliced (1/4 cup)
- 1/4 cup peanuts coarsely chopped
- 1 lb large shrimp (preferably US or Canadian farmed or wild shrimp), peeled and deveined, or use sautéed extra-firm tofu or cooked and diced chicken breast
Instructions
- Prepare the rice pilaf mix according to package directions, omitting the butter or oil.
- Bring a separate large pot of water on the stove to boil for the shrimp.
- In a small bowl, combine the soy sauce, sesame oil, honey, and garlic. (If you don’t like the taste of raw garlic, sauté the garlic first for 1 minute in 1/2 tsp. olive oil until it is lightly browned.)
- Put the carrots, bell peppers, scallions, and peanuts in a medium serving bowl. When the rice is cooked, stir it into the vegetables and stir in the soy sauce mixture.
- Drop the shrimp into the boiling water for 2 - 3 minutes and cook them until they are pink and opaque. Serve the pilaf warm or cold. (You can keep it in the refrigerator for up to 2 days.)
Notes
Do Ahead or Delegate: Cook the rice, make the sauce, dice the carrot and the bell pepper, slice the scallions, chop the peanuts, or fully prepare and refrigerate the dish.
Scramble Flavor Booster: Stir in some chopped fresh cilantro, and/or minced fresh ginger, and/or top the pilaf at the table with hot pepper sauce, such as Tabasco.
Tip: Get creative with the veggies you use in stir-fries. Trying less common vegetables like purple carrots, sweet potatoes, cauliflower, and oyster mushrooms can help you get out of a food rut and expand your palate.
Nutritional Information Per Serving (% based upon daily values): Calories 250, Total Fat: 6g, 9%; Saturated Fat: 1g, 5%; Cholesterol: 115mg, 38%; Sodium: 700mg, 29%; Total Carbohydrate: 29g, 10%; Dietary Fiber: 2g, 8%; Sugar: 4g; Protein: 20g
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