Artichoke And Shrimp Pilaf
1
- Prep Time20 mins
- Total Time40 mins
- Makes4 servings
This satisfying bowl of shrimp, rice and vegetables is destined to become a regular on your weeknight rotation.
Ingredients
1 1/4 cups vegetable broth
1 cup basmati rice
1 cup green peas
1 tbsp olive oil
1/2 454-g pkg large frozen raw shrimp, thawed
2 garlic cloves, minced
1/2 398-mL can artichoke hearts, chopped
1/4 cup chopped parsley
1/4 cup slivered almonds, toasted
2 tbsp lemon juice
Instructions
BOIL broth with rice in a large saucepan over medium-high. Reduce heat to medium-low and simmer, covered, until water is absorbed, 13 to 15 min. Remove from heat and stir in peas.
HEAT a large non-stick frying pan over medium-high. Add olive oil, then shrimp and garlic. Cook until shrimp turns pink, about 3 min. Remove from heat and stir in rice mixture, artichoke hearts, parsley and almonds. Drizzle with lemon juice.
Nutrition (per serving)
Calories 333, Protein 17g, Carbohydrates 49g, Fat 8g, Fibre 5g, Sodium 437mg.
Good source of Zinc.
Find more quick weeknight dinners.
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