Parboiled brown rice can be prepared in less than 30 minutes, so it's easy to make on a busy weeknight. A generous pinch of orange saffron threads is all you need for added richness in both taste and colour.
By The Test Kitchen
Source: Canadian Living Magazine: September 2013
Prep time 15 minutes
Total time 35 minutes
Portion size 4 servings
Ingredients
2 tsp (10 mL) vegetable oil
1 onion, chopped
1 cup (250 mL) whole grain 20-minute brown rice, (such as Uncle Ben
1/4 tsp (1 mL) saffron threads
2 cups (500 mL) sodium-reduced chicken broth
3/4 cup (175 mL) sliced chorizo sausages
1 pkg (454 g) fresh or thawed jumbo shrimp, peeled and deveined
3 cloves garlic, minced
Pinch each salt and
1 cup (250 mL) frozen peas
1/3 cup (75 mL) fresh cilantro, chopped
Preparation
In saucepan, heat oil over medium heat; cook onion, stirring often, until tender, about 5 minutes. Stir in rice and saffron. Add broth and bring to boil; reduce heat, cover and simmer until rice is tender and no liquid remains, about 20 minutes. Let stand, covered, for 10 minutes; fluff with fork.
Meanwhile, in skillet, cook chorizo over medium heat, stirring occasionally, until lightly browned, about 5 minutes. Stir in shrimp, garlic, salt and pepper; cook, stirring, until garlic is fragrant, about 2 minutes. Stir in peas; cook until shrimp are pink, about 2 minutes. Stir in rice mixture; sprinkle with cilantro.
Nutritional Information per serving: about
cal 532 pro 35g total fat 21g sat. fat 7g
carb 49g dietary fibre 4g sugar 3g chol 166mg
sodium 983mg potassium 611mg
%RDI:
calcium 8 iron 29 vit A 12 vit C 12
folate 16
http://www.canadianliving.com/food/saffron_brown_rice_with_shrimp_and_chorizo.php
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