MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Skewered Shrimp On Wild Rice Pilaf
Categories: Seafood, Shrimp, Rice
Yield: 4 Servings

MMMMM---------------------------PILAF--------------------------------
1/4 c Millet
Light vegetable oil cooking
- spray
1/2 c Onions (1 sm); chopped
1/4 c Carrot (1 sm);
- scraped, chopped
1/4 c Celery; scraped, chopped
1/4 c Red bell pepper; chopped
1/4 c Wild rice
1/2 c Brown rice
2 1/4 c Chicken stock;
- fat skimmed off
1 tb Soy sauce; reduced-sodium

MMMMM---------------------------SHRIMP--------------------------------
2 tb Coconut milk
1 ts Chile paste; no-oil variety
2 cl Garlic; peeled, minced
1 ts Dried coriander
1 ts Lime zest
16 md Shrimp (8 oz);
- peeled, deveined
1 lg Onion;
- trimmed, cut into
- 16 chunks
16 Cherry tomatoes
16 sm Mushrooms; trimmed
1 lg Red bell pepper;
- trimmed, cut into a dozen
- 2" cubes
1 lg Yellow bell pepper; trimmed;
- trimmed, cut into a dozen
- 2" cubes

Put the millet into a medium frying pan and cook for about 2 minutes
over medium heat, stirring constantly, until toasted.

Preheat a medium, heavy stainless steel saucepan for about 1 minute
over medium heat. Spray it 3 times with the vegetable oil. Add the
onion, carrot, celery, and chopped bell pepper; Saute for about 3
minutes, until the vegetables are limp. Add the toasted millet, wild
rice, and brown rice. Add the chicken stock and soy sauce, stir once,
and bring to a boil over high heat. Cover, reduce the heat to low,
and simmer for 45 minutes.

While the rice is cooking, combine the coconut milk, chile paste,
garlic, coriander, and lime zest in a mixing bowl. Whisk thoroughly.
Add the shrimp, onion, tomatoes, mushrooms, and peppers, and toss to
coat. Cover and marinate the shrimp in the refrigerator for
30 minutes.

Preheat a grill or broiler.

On each of 8 small skewers, thread 2 pieces of drained shrimp, 2
chunks of onion, 2 cherry tomatoes, 2 mshrooms, and 3 bell pepper
cubes. Alternate ingredients on the skewers, placing a bell pepper
cube at each end. Grill or broil the skewers for 4 minutes, turn, and
cook for another 4 to 6 minutes, until the shrimp are bright pink and
the vegetables are slightly charred.

Fluff the rice pilaf and divide it among 4 warm dinner plates. Place
the skewers on top.

Recipe by Rosie Daley

Recipe FROM: In The Kitchen With Rosie

MMMMM
--- SBBSecho 3.37-Win32
* Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)

Hi Ben,

Title: Skewered Shrimp On Wild Rice Pilaf
Categories: Seafood, Shrimp, Rice
Yield: 4 Servings

That looks really good! This week has been pretty much of a total loss
for me. The reaction to the antibiotic really threw me for a loop; the
worst days were Sunday afternoon to Wednesday morning. I survived on
crackers and water, when I felt like eating. Still not eating much but
hope that will improve over the next few days............I miss my milk products (given up until the antibiotic clears my system).

MMMMM---------------------------PILAF--------------------------------
1/4 c Millet

Would kasha or rice work as well?

MMMMM---------------------------SHRIMP--------------------------------
2 tb Coconut milk

I'd find a work around here also since I don't like coconut.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... It works! Now, if only I could remember what I did.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Hi Ruth,

Title: Skewered Shrimp On Wild Rice Pilaf

That looks really good! This week has been pretty much of a total loss
for me. The reaction to the antibiotic really threw me for a loop; the worst days were Sunday afternoon to Wednesday morning. I survived on crackers and water, when I felt like eating. Still not eating much but
hope that will improve over the next few days............I miss my milk products (given up until the antibiotic clears my system).

That sounds rough...
Have you heard of the BRAT diet? I don't mean Bratwurst...

https://www.oregonclinic.com/resource/diets-brat/

1/4 c Millet

Would kasha or rice work as well?

The author wrote that she added millet to give the pilaf "crunch", so
i think kasha would be an excellent substitution.

2 tb Coconut milk

I'd find a work around here also since I don't like coconut.

2 tb Coconut milkI vote butter! :-)

I'd find a work around here also since I don't like coconut.----------

Recipe via Meal-Master (tm) v8.02

--- Title: Fruit Curry
Catch you later, Categories: Vegetarian, Curry
Ruth Yield: 8 Servings
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28
2 c Long grain brown rice
4 c Water
... It works! Now, if only I could remember what I did. 1 ts Sea

salt

2 Onions; chopped
--- PPoint 3.01 1 ts Sea Salt
* Origin: Sew! That's My Point (1:396/45.28) 4 tb Safflower oil
1 Zucchini; sliced in rounds

1 c Eggplant; cubed
3 Green apples;
- cored, sliced into rings
2 Peaches; peeled & sliced
1/2 c Raisins
1/2 c Apple juice
2 tb Curry powder; heaping
2 tb Red wine vinegar
2 tb Fresh lemon juice
1 ts Lemon peel
1/4 c Raw peanuts; chopped
2 Bananas; diagonally sliced

Combine rice, water, and 1 ts salt, and steam for 1 hour. Saute
onions with 1 ts salt in oil until onions are tender. Add zucchini
and eggplant and fry until tender. Lightly stir in fruits and apple
juice, then add next 4 ingredients. Simmer 10 minutes. Place
steamed rice into a buttered 3 qt baking dish. Smother with sauteed
mixture. Cover and bake at 350?F for 25 minutes. Remove and
garnish with peanuts and bananas. Serve immediately.

Variations:

For the meat-eating crowd, use 1/2 lb ground lamb or pork instead
of zucchini & eggplant. When fresh fruits are not available, use 1
to 1-1/2 cups dried apples and 3/4 cups dried peaches,
reconstituting them in warm water for 1 hour before using them.

-----


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