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
1
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.
2
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.
3
Line the steaming basket with the vegetables, then top with the shrimp.
4
When the timer goes off, open the cooker and stir in lentils and half of the sliced spring onions.
5
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.
6
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.
Nutritional information
|
Calories: 511.8 kcal |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
