Parboiled brown rice can be prepared in less than 30 minutes, so it's easy to make on a busy weeknight. A generous pinch of orange saffron threads is all you need for added richness in both taste and colour.
- Portion size 4 servings
- Credits : Canadian Living Magazine: September 2013
Ingredients
Method
In saucepan, heat oil over medium heat; cook onion, stirring often, until tender, about 5 minutes. Stir in rice and saffron. Add broth and bring to boil; reduce heat, cover and simmer until rice is tender and no liquid remains, about 20 minutes. Let stand, covered, for 10 minutes; fluff with fork.
Meanwhile, in skillet, cook chorizo over medium heat, stirring occasionally, until lightly browned, about 5 minutes. Stir in shrimp, garlic, salt and pepper; cook, stirring, until garlic is fragrant, about 2 minutes. Stir in peas; cook until shrimp are pink, about 2 minutes. Stir in rice mixture; sprinkle with cilantro.
Nutritional facts per serving: about
- Fibre 4 g
- Sodium 983 mg
- Sugars 3 g
- Protein 35 g
- Calories 532.0
- Total fat 21 g
- Potassium 611 mg
- Cholesterol 166 mg
- Saturated fat 7 g
- Total carbohydrate 49 g
%RDI
- Iron 29.0
- Folate 16.0
- Calcium 8.0
- Vitamin A 12.0
- Vitamin C 12.0
