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

• 125G Daylesford Organic Brandy Butter
• 1 Piece Red Bell Pepper, 1pcs | Gopuff
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• - Cooks & Co Sliced Mushrooms
• 50G Pepper Black Ground BWFO
• 200G Tiger Delight Large Garlic & Herb Marinated King Prawns
• - Forest Whole Foods Organic White Quinoa
• 500 Ml Daylesford Organic Hot & Sour Vegetable Broth
• 200G Picard - Breaded Shrimp
• - Tata Salt
• 200G All Things Butter Unsalted Butter

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 quinoa to the skillet and stir to coat the quinoa in the butter and vegetable mixture.
4. 4. Pour in 10 ounces of vegetable 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 quinoa is tender and the shrimp are fully cooked, approximately 15-20 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.