Ingredients:
4 tablespoons olive oil
1 onions, finely chopped
2 large red bell peppers, seeded and finely chopped
2 cloves garlic, finely chopped
1 1/2 cups brown rice, raw ( 12oz)
1 teaspoon ground allspice
1 teaspoon ground cumin
2 teaspoons dried mint or 2 teaspoons dried basil
8 ounces cooked peeled shrimp, thawed if frozen
3 tablespoons currants
sea salt
ground black pepper
2 lemons, juice of
1/2 cup fresh parsley, finely chopped
salad greens, to serve with
Directions:
Heat the oil in a large nonstick fry pan.
Fry the onion, peppers and garlic over low heat for 10 minutes until softened but not browned.
Add the rice, spices and mint or basil.
Stir over the heat for 2 to 3 minutes, then add enough water to cover the rice.
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.
Add the shrimp, currants and a little salt and pepper to taste.
Cook for about 4 minutes more, until the shrimp are heated through, then add the lemon juice and chopped parsley.
Serve pilaf warm or cold with salad greens.
Servings: 6
Time preparation: 10 min.
Time total: 40 min.