Shrimp Kebabs On Wild Rice Pilaf

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1/4 cup millet rice
• cooking spray
• 1/2 cup chopped onion
• 1/4 cup chopped carrot
• 1/4 cup chopped celery
• 1/4 cup chopped red bell pepper
• 1/4 cup wild rice
• 1/2 cup brown rice
• 2 1/4 cups chicken stock
• 1 tablespoon soy sauce
• 2 tablespoons coconut milk
• 1 teaspoon chili paste
• 2 minced cloved garlic
• 1 teaspoon dried coriander
• 1 teaspoon lime zest
• 16 medium shrimp, peeled and deveined
• 1 large onion, cut into 16 chunks
• 16 cherry tomatoes
• 1 large red bell pepper, cut into twelve 2 inch cubes
• 1 large yellow bell pepper, cut into twelve 2 inch cubes

Recipe

• 1 put just the millet rice in a medium frying pan and saute about 2 minutes over medium, stirring constantly, until toasted.
• 2 preheat a medium saucepan for 1 minute on medium, and spray 3 times with cooking spray.
• 3 add onion, carrot, celery, and chopped bell pepper.
• 4 saute 3 minutes or until vegetables are limp.
• 5 add the rice, wild rice, and brown rice.
• 6 add chicken stock and soy sauce, stir and bring to a boil over high.
• 7 cover, reduce heat to low, and simmer about 45 minutes.
• 8 meanwhile, combine coconut milk, chile paset, garlic, coriander, and lime zest in a mixing bowl and whisk well.
• 9 add the shrimp, mushrooms, onion, tomatoes, peppers, and mushrooms, tossing to coat.
• 10 cover and marinate for 30 minutes in refrigerator.
• 11 preheat grill or broiler.
• 12 on each 8 small skewers (if using wooden ones, soak in warm water 10 minutes before threading to avoid charring), thread 2 pieces shrimp, 2 onion chunks, 2 tomatoes, 2 mushrooms, and 3 bell pepper cubes, alternating ingredients so that bell peppers are at both ends.
• 13 grill or broil 4 minutes, turn and broil another 4-6 minutes or until shrimp are cooked and vegetables slightly charred.
• 14 fluff the rice and divide it among 4 plates, place 2 skewers on top of each.