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- 3 tablespoons coconut oil, divided
- 2 scallions minced, divided
- 3 teaspoons minced garlic (4 medium cloves), divided
- 2 tablespoons dried cranberries (optional)
- ¼ cup whole-grain wild rice blend
- 2 cups water or low-sodium broth
- 1 pound large shrimp, cleaned and deveined, with or without tails attached
- ½ teaspoon sea salt
- ½ teaspoon black peppercorns
- 1 head bok choy, or your favorite green vegetable
- 2 tablespoons soy sauce
- 1 teaspoon rice wine vinegar
- ¼ cup water
- sliced scallions, for garnish
- In a small saucepan with a tight-fitting lid, heat 1 tablespoon coconut oil, and add 1 minced scallion, 1 teaspoon garlic and 1 teaspoon ginger. Cook until fragrant. Add cranberries (if using), nuts and rice to pan; stir to coat. Cook another minute, stirring to prevent burning.
- Add water or broth, and stir. Allow to return to a boil. Once water starts to boil, don’t stir the pot again.
- Cover with lid, reduce heat, and allow to simmer undisturbed about 50 minutes. When rice has absorbed all the water, remove pan from heat and let sit undisturbed another 10 minutes.
- While rice is resting, season shrimp with salt and pepper. Heat a large skillet or wok over medium-high heat, and add 2 tablespoons coconut oil.
- Add remaining scallion, ginger and garlic; cook until fragrant. Add shrimp, and cook about 2 minutes; then flip shrimp over for about 30 seconds just to brown, and add chopped greens.
- When shrimp is almost cooked and greens are brighter in color, add soy sauce, vinegar and water. Stir, and cook until sauce is hot, about 1 minute.
- To serve, place . cup rice pilaf in each dish, and top with about 1 cup shrimp and bok choy mix. Garnish with more scallions, if desired.
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