Ingredients
- 4 tablespoons olive oil
- 1 onion, finely chopped
- 2 large red bell peppers, seeded and finely chopped
- 2 cloves garlic, finely chopped
- 1 1/2 cups uncooked brown rice (raw, 12oz)
- 1 teaspoon ground allspice
- 1 teaspoon ground cumin
- 2 teaspoons dried mint (or 2 teaspoons dried basil)
- 8 ounces shrimp (cooked peeled shrimp, thawed if frozen)
- 3 tablespoons currants
- Sea salt
- Ground black pepper
- 2 whole lemons (juice of 2 lemons)
- 1/2 cup fresh parsley, finely chopped
- Salad greens, to serve
How to Make
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Step 1: Heat the oil in a large nonstick fry pan.
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Step 2: Fry the onion, peppers and garlic over low heat for 10 minutes until softened but not browned.
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Step 3: Add the rice, spices and mint or basil.
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Step 4: Stir over the heat for 2 to 3 minutes, then add enough water to cover the rice.
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Step 5: Bring to a boil, lower the heat and simmer, uncovered for 10 to 15 minutes, or until rice is just tender, but still has a little bite to it.
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Step 6: Add the shrimp, currants and a little salt and pepper to taste.
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Step 7: Cook for about 4 minutes more, until the shrimp are heated through, then add the lemon juice and chopped parsley.
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Step 8: Serve pilaf warm or cold with salad greens.
We hope you enjoy this recipe!
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