Tuesday, June 1, 2010
Summertime, and the cooking is easy
Rice, a staple ingredient in many tasty recipes, is a great item to keep in your pantry.
To keep kitchens cool when temperatures rise, Deborah Locke, product manager for RiceSelect, producers of Texmati Rice, the most widely recognized brand of aromatic rice in the United States, advises cooks to put their microwaves or rice cookers to work, rather than cooking rice on stovetops.
The Summertime Shrimp and Rice Bowl recipe is a one-dish entree that is quick, convenient, wholesome and tasty.
"If 'You can't stand the heat, get out of the kitchen' is your summertime motto, this dish will bowl you over," Locke says. "Prepare rice in advance, then, when dinnertime rolls around, simply toss some shrimp on the grill and your meal is ready in minutes."
For those pinching pennies, watching weight or who have little time to cook, it is the perfect answer to what's for dinner - especially during the summertime. "Schedules are busier than ever. It's too hot to prepare elaborate meals," says Locke.
Preparing homemade rice bowls is limited only by your imagination. If you love to cook, but don't like to follow recipes, original rice bowl creations can be made in a matter of minutes. Texmati long grain American basmati rice, available in white, light brown and whole grain brown varieties - as well as organic - has the appetizing aroma of popcorn and a subtle nutty taste that elevates the flavor profile of your dish. Simply toss cooked Texmati rice with a small amount of meat, seafood or poultry and some fresh vegetables. Season to taste and you've got a healthy dish ready in minutes.
Below is a list of foods from the pantry or fridge that serve as great mix-ins for quick and easy summertime rice bowls.
From the pantry
* Spices and extracts
From the fridge or freezer
* Fresh vegetables
* Fresh fruit
* Fresh herbs
* Prepared salad dressings
* Rotisserie or grilled chicken
* Eggs, meat, seafood cheese
* Deli meats - ham, turkey, etc.
Summertime Shrimp and Rice Bowls
Makes four servings
1 pound medium shrimp, peeled and deveined
3 cups hot cooked Texmati Rice
1 11-ounce can corn, drained
1/4 cup drained and chopped sun-dried tomatoes in oil, reserving oil
1 cup shredded Italian cheese blend
1/4 cup plus 1 tablespoon slivered fresh basil leaves
1/2 teaspoon salt
Thread shrimp on skewers. To broil in oven, place on broiler rack coated with cooking spray. Brush shrimp with oil reserved from tomatoes. Broil four to five inches from heat for four minutes.
To cook on outdoor grill, brush shrimp with reserved oil from tomatoes. Cook skewered shrimp over hot coals four minutes. Turn and brush with additional oil. Grill four to five minutes or until done. In large bowl, combine rice, corn, tomatoes, cheese, basil and salt. Spoon into individual bowls. Top rice with shrimp.
Courtesy of ARAcontent