Friday, September 28, 2007

Late Summer Veggie Plethora with Rice

We had company for dinner last weekend and I was at a loss for what to make (my sister was supposed to come and her allergies can make things complicated). I went to Rosedales and wow was there alot of great stuff! I decided to get a bunch of veggies and make them with brown and wild rice into a one-dish meal. The prep was time consuming but it was easy to do ahead, and put in bowls.

1 small butternut squash, seeded, peeled, chopped into 1 inch pieces

2 Portobello Mushrooms, chopped

1 pint grape tomatos, halved

1 red onion, diced

3 cloves garlic, smashed

1 yellow bell pepper, in 1 inch pieces

a good handful of green beans chopped into thirds

3 ears of corn, kernels sliced off

1 cup long grain rice

1/2 cup wild rice

about 2 cups of stock

Ground ginger (about 1-2 T)
kosher salt

white pepper

Cumin Seeds

Saffron threads

splash of cream


2 Pounds shrimp thawed, deveined, shelled (I used cooked because it is what I had on hand but I prefer to use uncooked shrimp since it is easier to control it - to cook through without overcooking I think)

In a large stock pot, heat EVOO with onion, garlic, Cumin Seeds until onion and garlic are soft. Add rice, squash, pepper, beans and stir to toast, about 2-3 minutes. Add stock, ginger, salt and pepper, saffron thread, and remaining veggies (reserve 1/2 tomatos). Simmer until most of liquid is absorbed and rice is almost done through. Add Shrimp and remaining tomatos and heat through. Finish with a splash of cream and serve.
This was really good, hearty and healthy!

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