Calling all healthy savvies! Check out this new recipe from Regional Lifestyle Contributor, Savvy Food. Looks like a fresh and delish dish for spring! Like what you see? Follow this savvy gal on Twitter at VeganMadeEasy!
Spring Recipe Savvy: Shrimp, Fennel & Asparagus With Brown Rice
INGREDIENTS FOR MARINADE
16 oz wild shrimp-if frozen put in a bowl of cold water and keep water running over them for 3-5 minutes
1 tbsp of cilantro
3 cloves of garlic-finely chopped
2 tbsp olive oil
Pepper & kale salt to season
TO THE WOK
Bunch of asparagus-chopped
1 fennel chopped finely
3 cups of brown rice-short grain sushi, rice from Wholefoods in the help-yourself-containers are our favorite
2 tsp vegetable bouillon-Superior Touch-Better than bouillon is excellent
1/2 tsp Spike gourmet natural seasoning
Pepper & kale salt to season
DIRECTIONS
1. Place shrimp (peeled), cilantro, garlic, olive oil and seasoning in a covered container/bowl for 15 minutes in the fridge to marinate.
2. Put brown rice, veg bouillon and approx 3 times as much water over them and cook covered on medium heat until water is absorbed-A good measure for correct water level is to the first line on index finger at rice level:)
3. Heat wok on medium high heat for a couple of minutes and then add marinated shrimp and marinade. Cook for approx 5 minutes turning shrimp as to cook both sides.
4. Add asparagus, fennel, Spike and seasonings and cook for further 5 minutes.
Serve immediately with brown rice and enjoy!
Serves 4 people
16 oz wild shrimp-if frozen put in a bowl of cold water and keep water running over them for 3-5 minutes
1 tbsp of cilantro
3 cloves of garlic-finely chopped
2 tbsp olive oil
Pepper & kale salt to season
TO THE WOK
Bunch of asparagus-chopped
1 fennel chopped finely
3 cups of brown rice-short grain sushi, rice from Wholefoods in the help-yourself-containers are our favorite
2 tsp vegetable bouillon-Superior Touch-Better than bouillon is excellent
1/2 tsp Spike gourmet natural seasoning
Pepper & kale salt to season
DIRECTIONS
1. Place shrimp (peeled), cilantro, garlic, olive oil and seasoning in a covered container/bowl for 15 minutes in the fridge to marinate.
2. Put brown rice, veg bouillon and approx 3 times as much water over them and cook covered on medium heat until water is absorbed-A good measure for correct water level is to the first line on index finger at rice level:)
3. Heat wok on medium high heat for a couple of minutes and then add marinated shrimp and marinade. Cook for approx 5 minutes turning shrimp as to cook both sides.
4. Add asparagus, fennel, Spike and seasonings and cook for further 5 minutes.
Serve immediately with brown rice and enjoy!
Serves 4 people
Photo: VeganMadeEasy
SAVVY FOOD
Claire Farwell lives in Los Angeles, with her husband and 2 daughters who are under the age of 5. As a professional "juggler," her career has included: print modeling, fashion modeling and international reporting for The New York Times, The Times of London and Paris Match. She is also an entrepreneur, novel writer, food columnist for her healthy food blog—The Anglo Files and is founder ofwww.ClearlyYoga.com.
Follow on Twitter at VeganMadeEasy!
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