Gluten-Free Shrimp And Vegetable Pilaf Recipe

About this recipe

A flavorful and hearty gluten-free shrimp pilaf made with fresh vegetables and aromatic spices, perfect for a satisfying dinner. This dish is quick to prepare and ideal for solution seekers looking for a wholesome meal.

Ingredients

• 125 g Mooz Butter Garlic & Herbes
• 200 g Hydroponic Sweet Bell Pepper (Cocktail)
• 100 g Sambar Onion Peeled
• 125 g White Shimeji Mushroom (Anabe)
• 1 pack (1 kg) 921 Everyday Long Grain Rice
• 35 g Foodie Puppies Freeze Dried Shrimp Snack
• 1 kg Tata Salt (Vacuum Evaporated Iodised)
• 1 pack (100 g) Tata Sampann Pure Black Pepper Powder

Instructions

1. 1. Melt 4 tablespoons of butter in a large skillet over medium heat. Add 1/2 cup diced bell pepper and 3/4 cup diced onion, and sauté for 5 minutes until softened.
2. 2. Stir in 4 ounces of sliced mushrooms and cook for an additional 3 minutes until the mushrooms release their moisture.
3. 3. Add 1 1/2 cups of long grain rice to the skillet and stir to coat the rice in the butter and vegetable mixture.
4. 4. Pour in 10 ounces of beef broth, 1 teaspoon of salt, and 1 teaspoon of black pepper. Mix well and transfer the mixture to a rice cooker.
5. 5. Add 1 pound of peeled and deveined shrimp to the rice cooker, stirring gently to combine.
6. 6. Turn the rice cooker on and cook until the rice is tender and the shrimp are fully cooked, approximately 20-25 minutes.
7. 7. Once the rice cooker finishes, fluff the pilaf with a fork and serve hot. This dish pairs well with a fresh green salad.