Steamed Shrimp & Veggies with Ginger Basmati Rice

Ingredients

195g basmati rice – rinsed
2 tsp ginger root, fresh – grated
1 garlic, clove – minced
¹/₄ tsp salt
¹/₄ tsp black pepper, ground
1 tbsp olive oil
200ml vegetable broth, low-sodium
120ml water
190g red lentils
2 spring onions – thinly sliced, divided
1 courgette, fresh – sliced and halved
2 yellow squash – sliced and halved
4 mushrooms – cremini, quartered
134g Kale
2 tbsp olive oil
16 shrimp – peeled and deveined
¹/₂ tsp paprika, ground
¹/₈ tsp salt – or to taste
¹/₈ tsp black pepper, ground – or to taste

Directions

Combine rice with ginger, garlic, salt, pepper, olive oil, broth, and water in the Cooking Pot. Close the lid, select the WHITE RICE setting, and set a timer for 10 minutes.

In a bowl, toss mushrooms, squash, courgette, and kale with 1 tbsp of olive oil. In a separate bowl, toss shrimp with salt, pepper, paprika, and the remaining tbsp of olive oil.

Line the steaming basket with the vegetables, then top with the shrimp.

When the timer goes off, open the cooker and stir in lentils and half of the sliced spring onions.

Set the Steaming Basket containing the vegetables and shrimp in place over the rice in the Cooking Pot. Close the lid to resume cooking for an additional 12 minutes.

Once cooking is complete, remove the Steaming Basket and set it aside. Transfer rice to a serving dish and toss with the remaining sliced spring onions. Serve alongside the shrimp and vegetable mixture.