Plantian pilaf
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Plive oil |
| 1¼ | cup | Onions; thinly sliced |
| 3 | Cloves garlic; pressed | |
| 1¼ | cup | Rice |
| 2 | cups | Chicken broth |
| ¾ | cup | Tomato juice. |
| ¼ | cup | Dry sherry |
| ¾ | teaspoon | Paprika |
| ½ | teaspoon | Salt |
| 1 | quart | Water |
| 1 | tablespoon | Old Bay Seasoning |
| 24 | mediums | Raw shrimp; or 8-10 oz. |
| Frozen raw shrimp | ||
| 1 | cup | Pineapple chunks in juice; drained |
| 1 | cup | Frozen peas |
Directions
In a nonstick skillet, heat 1 tablespoon olive oil over med. heat. Add onions and cook until they are translucent. Add garlic, stir and lower heat. Cook very briefly only until garklic is also translucent. Do not brown. In another wide skillet, heat the remaining olive oil over med.
heat. Add rice and saute until golden brown. Add the cooked onions and garlic. Add the stock, tomato juice, sherry, paprila and salt. Cover the pan and cook for 20-30 mins. or until juices are absorbed. While the rice is cooking bring the quart of water to a boil. Add the Old Bay Seasoning and the shrimp. Cook just until the shrimp has turned pink. Drain immediately and disacard water.Do not overcook the shrimp. Peel and devein if needed. Remove the cover from the rice and add the pineapple, shrimp and peas.Raise the heat to med. stirring until the peas are just cooked and the mixture is heated. Serve immediately.
Source-The Main Corpse by Diane Mott Davidson Recipe by: Diane Mott Davidson, The Main Corpse Posted to MC-Recipe Digest V1 #930 by Carol & Bob Floyd <c.floyd@...> on Nov 28, 1997