This is such a visually appealing dish. If you are trying to "eat your colors," this is a good one to mix in. And it's super easy to make. Pow pow!
- 1 cup sprouted rice
- 1 3/4 cup veggie broth for cooking rice
- 1 TBSP coconut oil
- 1 bunch skinny stem asparagus. Trimmed and cut in thirds
- 1 pint grape tomatoes, halved
- 2 TBSP olive oil
- 1 tsp Kosher salt
- 1/2 tsp pepper
- 1 lb shrimp, peeled and deveined
- 2 TBSP butter
- 2 cloves garlic, minced
*Preheat oven to 375F
Start with the rice, and prepare according to package instructions...but read this first! I used Lundberg's Sprouted Rice. When preparing grains, lots of people know it's best to use whole grains. [Be sure to check the label - and if it doesn't explicitly say "whole,' it's not.] Most people don't know that there are additional health benefits to consuming sprouted grains. When grains are sprouted, some of the starches that can be hard to digest are broken down and used in the sprouting process. Sprouted grains can also have higher levels of nutrients, protein, vitamins, and minerals compared to unsprouted grains, and are found to have health benefits relating to depression, cardiovascular health, blood pressure, diabetes, and benefits for nursing moms to name a few. [source: wholegrainscouncil.org] Sprouted grains are available in the "healthy" section at standard grocery stores, or widely available at stores such as Whole Foods or on ThriveMarket.com.
One more brain buster for you. When you prepare the rice, instead of using water to cook with, use broth. Chicken, veggie, mushroom, bone or beef...doesn't matter. I used veggie because I had an open box in the fridge. Also, for each cup of rice, add 1 TBSP of coconut oil. Doing this actually changes the starch in the rice to a complex starch...making it much healthier. Read more about it here!
Next, place trimmed and cut asparagus and halved tomatoes on a baking sheet. Drizzle olive oil over the veggies. Sprinkle with salt and pepper, and toss them a bit to make sure each piece is coated. SO PRETTY!! Bake for 15 minutes, until tomatoes blister but don't blacken. Set aside.
This is a good time for a lil break. We danced to #TSwift Bad Blood during ours. Hey-o! Excuse the PJ pants. It's my cooking uniform.
Okay. Back to bidness. After the rice has been cooking about 20 minutes, start the shrimp. Melt 1/2 the butter in the skillet and add 1/2 the garlic and 1/2 the shrimp. Sauté for 2 minutes on each side. Don't overcook the shrimp or they'll be tough! Pour all that yummy stuff - melted butter included...no, ESPECIALLY the melted butter - onto the pan where the veggies are resting. Start the next batch, and repeat the process.
Now for the good part! Time to plate up! Rice, then veggies, shrimp, butter, and garlic.
Does that not look divine? Enjoy!