My dinner the other day took on a bit of an Indian flair. Didn't have all the ingredients in hand for a full bloom Indian fest, but enough to make me feel almost like I was. So I make this Delicious and light version of Basmati rice and chickpeas and grill Shrimp with spicy sauce!
Basmati rice with chickpeas with an Indian flair
Ingredients
2 teaspoons olive oil
1 large onion, finely chopped
3 garlic cloves, finely chopped
1 large red bell pepper, cut into 1/2-inch pieces
1 medium carrot, shaved
1 cup basmati rice
2 cups water
1 1⁄2 teaspoons grated lemon zest
salt to taste
1 (19 ounce) organic can chickpeas, rinsed and drained
1⁄3 cup chopped cilantro
1⁄4 cup sliced almonds, toasted (optional)
Directions
In a medium nonstick saucepan, heat the oil over medium heat. Add the onion and garlic and cook, stirring frequently, until the onion is soft, about 7 minutes.
Add the bell pepper,carrot and rice, stirring to coat. Stir in the water, lemon zest and salt; bring to a boil. Reduce to a simmer, cover and cook until the rice is tender, about 15 minutes.
Stir in the chickpeas and cook until heated through, about 3 minutes. Stir in the cilantro and toasted almonds at serving time.
SMLXL
It is Summer, when everyone will be grilling up a storm,drinks such as coconut water lemonade, raspberry lemonade, or boozy watermelon-tequila cocktail. But most of all, everyone will be savoring amazing BBQs, kebab, grilled chicken and so much more.
Now lets make the seasoning for the grill shrimp and tweak that Sriracha sauce!
(because of the seasoning will be really spicy, if you love spicy you will like this, if not..omit the seasoning part and just do the sauce by itself)
Ingredients:
1 lb tiger prawn or jumbo shrimp
1/4 teaspoon fresh ground black peppercorns, 1/4 teaspoon crushed coriander
1 tablespoon olive oil 3 tablespoons honey Sriracha butter, at room temperature Lemon wedges, for serving
Method:
Clean, peel the shrimp, leave the tail on. Rinse with cold water, drained and pat dry with paper towels. In a small bowl put the shrimp and coated with the olive oil so the seasoning stick. Sprinkle with seasoning mix.
In a bowl, combine the sauce and brush the shrimp all over. Make sure the shrimp is generously coated with the sauce.
Heat up a grill on medium heat. Grill the shrimp on both sides, until the tail is slightly charred, about 6-8 minutes. Serve immediately with some lime wedges. ( You can make this in your oven if you prefer )
Sauce
1/2 cup organic honey
1/4 cup organic sriracha
2 cloves of garlic mashed
2 tablespoons fresh lemon juice
Whisk together all ingredients in a medium bowl. No cooking involved!
