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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Raisins and coconut milk add a lovely hint of sweetness to this Thai dish, and freshly grated lime peel and minced gingerroot give it a wonderful aroma and flavor. The meal-in-one features enough shrimp and snow peas to add a fun flair to weeknight menus.—Paula Marchesi, Lenhartsville, Pennsylvania Ingredients:
2 cans (14-1/2 ounces each) chicken broth |
2 cups uncooked converted rice |
1 large carrot, shredded |
1 medium onion, chopped |
1/2 cup each chopped green and sweet red pepper |
1/2 cup water |
1/2 cup coconut milk |
1/3 cup lime juice |
1/4 cup flaked coconut |
1/4 cup each raisins and golden raisins |
8 garlic cloves, minced |
1 tablespoon grated lime peel |
1 tablespoon minced fresh gingerroot |
1 teaspoon salt |
1 teaspoon each ground coriander and cumin |
1/2 teaspoon cayenne pepper |
1 pound cooked medium shrimp, peeled and deveined |
1/2 cup fresh snow peas, cut into thin strips |
Directions:
1. In a 5-qt. slow cooker, combine the broth, rice, vegetables, water, coconut milk, lime juice, coconut, raisins, garlic, lime peel and seasonings. Cover and cook on low for 3 hours or until rice is tender.
2. Stir in shrimp and peas. Cover and cook 15-20 minutes longer or until heated through. Yield: 8 servings.
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