Jims Solo Shrimp And Mushroom Pilaf Food

MUSHROOM PILAF

Steps:

• In a medium pan, melt the butter. Add the garlic and onions and cook for 2 minutes. Add the cremini, white mushrooms and shiitakes and cook until most of the liquid has reduced, about 5 minutes. Add the rice and stir to coat. Deglaze with the wine. Add the chicken stock, turmeric and salt and pepper and stir. Bring to a simmer and simmer with the lid on until the liquid is absorbed and the rice is tender, 15 to 20 minutes.
• When it's done, sprinkle over some chopped parsley and serve.

JIM'S SOLO SHRIMP AND MUSHROOM PILAF

Steps:

• Heat the avocado oil in a sauce pan that has a tight fitting lid.
• Drain the mushrooms and save the liquid.
• Add the mushrooms and the shrimp to the hot oil and stir for a minute.
• Add the rice and stir until the grains are coated in the oil.
• Add 2/3 cup of the mushroom liquid.
• If you are short, add enough water to make 2/3 cup.
• Cover the pan, lower the heat to the lowest setting and cook for 15 minutes DO NOT PEEK.
• After 15 minutes, remove the pan from the heat, do not touch the cover and let sit for another 10 minutes.

SOLO CHICKEN MUSHROOM PILAF

Steps:

• Melt the butter with the olive oil in a frying pan that has a tight fitting lid.
• Add the diced onion and saute until nearly transparent.
• Dice the chicken breast and add to the pan, stirring until all sides of the meat have turned white.
• Add the uncooked rice and stir until all of the grains are covered with the cooking fat.
• Add the mushrooms, and stir.
• Add the chicken broth, stir and bring up the heat until the liquid starts to simmer.
• Put on the cover, reduce the heat to the minimum setting and set your timer for 15 minutes and walk away. DO NOT PEEK.
• After 15 minutes, turn off the heat, DO NOT PEEK and set your time for another 15 minutes, and walk away.
• Fluff with fork or spoon. Service options might include a small side salad and a cool beverage.

SOLO SHRIMP AND POTATO PILAF

Steps:

• Heat the oil and butter in an 8 inch frying pan that has a tight fitting lid.
• Saute the onion until transparent.
• Add the dill, thyme and rice and stir until all the rice grains are covered in the fat and spices.
• Add the remaining ingredients, and cover with a tight fitting lid.
• Reduce the heat to the minimum setting and cook for 15 minutes.
• Do NOT remove the cover.
• Take the pan off the heat and let it sit for another 15 minutes.
• Serve with a salad or vegetable.

SHRIMP RICE PILAF

Steps:

• In a large saucepan, melt butter over medium heat; cook garlic until tender and fragrant but not browned, about 1 minute.
• Add shrimp and mix well; stir in rice.
• Pour in stock and bring to a boil; cover.
• Reduce heat and simmer gently for 20 to 25 minutes or until liquid is absorbed.
• Stir in dill; season with salt and pepper to taste.