Recipe courtesy from food Network, Marcela Valladolid, we converted it in VitaClay.
For the whole grains:
1 cup wholegrain mix, Lundberg farm is a great choice.
1 cup white rice
2.5 cup water
for the shrimp
2 tablespoons butter
1 pound medium shrimp, peeled and deveined, tail on
Salt and freshly ground black pepper
1/4 cup minced onion
8 garlic cloves, minced
3 tablespoons white wine
1 tablespoon fresh lime juice
2 tablespoons chopped fresh parsley leaves
1. Add 2 cups rice and 2.5 cup water in your VitaClay.
2. Set on brown rice to cook automatically.
3. While you cook rice, Melt the butter in a heavy medium skillet over medium heat. Season the shrimp with salt and pepper, to taste. Cook for about 4 minutes until almost fully cooked. Using a slotted spoon, transfer the shrimp to a plate and tent it with foil. Add the onion and garlic and cook until the onion is translucent, about 6 minutes. Stir in the wine and bring to boil, scraping up the brown bits on the bottom of the pan. Boil for 1 minute. Stir in the lime juice and parsley. Return the shrimp to the pan and toss to coat with sauce and Continue to cook until the shrimp are fully cooked, about 1 minutes. Season with salt and pepper, to taste. 4. When your rice mix us cooked or the cooker switch to warm, Transfer the shrimp to Vitaclay and add on top of cooked rice.
4. Let it simmer in rice for additional 5 minutes and serve.
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